Chicken and Roasted Cabbage
Easy, delicious and healthy chicken and cabbage
Ingredients
- 1 ½ pounds chicken thighs, boneless and skinless cut into 1-inch pieces
- 1 teaspoon Kosher salt
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- ½ teaspoon Paprika
- 1 Yellow Onion diced
- 4 cloves Garlic minced
- 2 tablespoons Tomato Paste
- ¼ cup Extra virgin olive oil, divided
- ½ Head, green cabbage core removed, sliced thin
- 2 medium Carrots peeled and sliced into coins
- 1½ cups Chicken Broth
Instructions
To roast the cabbage
- Preheat oven to 425℉
- Cut the cabbage in half, reserving one half for another recipe. Cut remaining half in half and remove the core. Slice each half into ¼-inch strips and place them on a baking sheet. Drizzle about 2-3 tablespoons olive oil over the strips and toss to coat the strips evenly. Sprinkle with salt and pepper.Roast for about 15-20 minutes, tossing halfway through. Remove from oven when cabbage is soft and has browned edges.
To make the chicken
- While the cabbage is roasting, season the chicken with the onion powder, garlic powder, paprika and salt. Let chicken sit for 10 minutes.In a large skillet on medium high heat, add 2 tablespoons olive oil and cook the chicken pieces until they are browned and cooked through, about 10 minutes.
- Add the chopped onion and carrots, and cook until the onions are translucent and the carrots are soft. Add the garlic and cook for 30 seconds, then add the tomato paste and stir to combine.
- Add the chicken broth and let it simmer until the chicken broth has reduced by half. Taste for seasoning
- Stir in the roasted cabbage and serve
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