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Spiced Chicken and Sweet Cabbage

Spiced Chicken and Sweet Cabbage, It’s What’s for Dinner! And I am glad that it is. Spiced Chicken and Sweet Cabbage makes for one of the most perfect dinner combinations. This spicy and sweet combination will make you and your family extremely happy. I just love this meal so much, and it is fun and easy to prepare. So, if you are in search of an easy and yummy dish to bring to your table and to be made in just under 20 minutes, then give this one a try. Who knows, you just might love it too!

I first made this dish for myself a few weeks ago. I shared a few bites of it with my family since it was just that good. Having tried it and liking it so much, my older sister specifically requested this meal again about a week or so ago for her special birthday meal. I was pretty happy that she requested I make something so simple since I knew that on her special day, I would be running around getting some last minute balloons and decorations for her at-home celebration. The meal was again, a big hit which is why I am sharing it with you! 

Spiced Chicken and Sweet Cabbage

5 from 1 vote
Recipe by Madison Course: Dinner Recipes, Easy Recipes, Family Recipes, Lunch Recipes, Quick RecipesDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • For the Chicken:
  • 2 tablespoons olive oil

  • 2 large boneless and skinless chicken breasts

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon poultry seasoning (optional)

  • salt and pepper, to taste

  • For the Cabbage:
  • 2 tablespoons olive oil

  • 1 head cabbage, shredded

  • 1 yellow bell pepper, sliced

  • 1/2 cup water

  • 1 tablespoon sugar

  • salt and pepper, to taste

Directions

  • For The Chicken:
  • In a large skillet, heat olive oil over medium-high heat.
  • Season chicken with cinnamon, nutmeg, garlic powder, onion powder, salt and pepper to taste.
  • Saute chicken breasts for about 7-8 minutes on each side or until the internal temperature reaches 165°F. 
  • Serve over cabbage and enjoy! 
  • For the Cabbage:
  • In a large pot, heat olive oil over medium-high heat. Place the shredded cabbage and sliced bell pepper in the pot and add ½ cup water. 
  • Saute for about 15 minutes or until it reaches your desired tenderness, stirring occasionally.
  • Add sugar, salt and pepper to taste. And stir.
  • Continue to cook for another 3-5 minutes.
  • Remove from heat, serve and enjoy!

The great thing about this meal is that it can happily feed a family of 4. To whip it up, I use 2 large boneless and skinless chicken breasts, 1 whole head of cabbage, 1 yellow bell pepper, and some seasonings and spices. Everything is pretty generously seasoned. I typically begin by shredding the cabbage and cutting the bell pepper. Be sure to cut up the peppers so that they are a pretty similar shape to the shredded cabbage. When you pick up a piece of cooked cabbage and cooked bell pepper, you will be grateful for the similar shape. Cutting them both similarly yields ease with each and every bite. The shredding and cutting part is pretty therapeutic which makes it fun to do. The sound of my knife shredding through the crunchy head of cabbage and hitting the cutting board with each slice is music to my ears. If you are a sensory person like me, then you will enjoy this part too. 

Sauteed Chicken

Since the chicken is heavy in seasonings and spices, I do not typically marinate it before cooking it. Usually, I just season it and into the piping hot skillet it goes. It helps to not have to marinate it since it could cause the chicken to become too spicy and will also make the procedure for this meal too time consuming. I like making dinner quickly. 

A basic pan sear for the chicken on medium-high heat works just fine for these chicken breasts. Sear the seasoned chicken breasts for about 7-8 minutes on each side or until the internal temperature reaches 165°F when a thermometer is inserted into the thickest part of each chicken breast. 

Once the chicken and cabbage are finished cooking, the hard part is done and everything is ready to be served and eaten. I like to plate the chicken on top of the cabbage and peppers so that when I slice into the chicken, I can easily pick up the cabbage and peppers underneath. Enjoy every bite of your meal! 

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