Ingredients
Scale
- 2 cups green cabbage, shredded
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season both sides of the chicken thighs with garlic powder, onion powder, paprika, salt, and pepper.
- Place the chicken in the skillet and cook for 5–7 minutes per side, or until cooked through and no longer pink in the center. Once done, transfer the chicken to a plate and let it rest.
- In the same skillet (don’t clean it—those flavorful bits are gold!), toss in the shredded cabbage. Sauté for about 5 minutes until the cabbage softens and starts to caramelize around the edges.
- Slice the rested chicken and return it to the skillet. Stir everything together and cook for another 2–3 minutes until heated through.
- Sprinkle the shredded cheddar cheese on top. Cover the skillet with a lid and let the cheese melt for a couple of minutes.
- Serve hot with a spoonful of sour cream and a sprinkle of fresh parsley.
Notes
Protein: 30g
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Fat: 24g
- Protein: 30g