Chicken and cabbage with zucchini is a meal prep recipe that takes just 15 minutes to prepare! This chicken and vegetable dinner is a quick and easy solution for a busy weeknight.
If you love chicken thigh recipes, you can also try this Baked Chicken Thighs, Air Fryer Chicken Thighs, Baked Caprese Chicken, and Chicken and Cauliflower Rice.
There’s nothing better than starting the day off with a Peach Carrot Smoothie Recipe and then having a meal prep like this one ready to go for lunch. It makes life so easy, and I recommend you give meal prepping a try if you haven’t already!
How long should I marinate chicken?
For this recipe, I recommend that the chicken sit in the marinade for at least 15 to 20 minutes. For even better flavor, allow it to marinate longer. You can prepare the meal in advance by mixing the chicken in the marinade the night before.
What if I want less spicy chicken and cabbage?
The combination of spices in this dish gives it a kick of spicy flavor. The main source of heat is the chili powder because it contains cayenne pepper. I don’t use a lot of chili powder, but you can adjust the spiciness of this dish several ways.
- Use more or less chili powder
- Replace chili powder with paprika. As a result, you will add a lot of flavor but no heat.
- Use oregano instead of chili powder
If you like spicier chicken, you can add hot sauces or cayenne pepper. Got extra cabbage? Try my Grilled Chicken Cabbage Salad and Cabbage Steaks!
How do I meal prep chicken and cabbage?
You can use this meal prep recipe to make preparing dinner easier on a weeknight. Or, use it to make several days of complete lunches. Either way, prepping ahead will save you a lot of time!
Simply prepare the marinade the night before and allow the chicken to marinate overnight. Prep the vegetables the night before as well. Cover and refrigerate them until it’s time to cook. The next day, cook the entire meal and serve it for dinner, or divide it into four containers. Now you have four full lunches or dinners, ready to go!
Other Meal Prep Recipes:
- Meal Prep Recipe for Chicken and Vegetables
- Spicy Chicken Meal-Prep Bowls
- Chicken Fajita Meal-Prep Bowls
Spicy Chicken with Sautéed Cabbage and Zucchini Bowls
Video
Ingredients
For Spicy Chicken
- 6 boneless chicken thighs with skin you can make without skinless chicken thighs.
- 1 teaspoon dried oregano
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon chilli powder
- ½ teaspoon cumin
- Salt and black pepper
- 1 tablespoon olive oil
For Cabbage and Zucchini
- 1 medium cabbage 2 lb. trimmed
- 3 + 1 tablespoons unsalted butter
- 1 tablespoon minced garlic
- Salt and black pepper
- 1/8 teaspoon red pepper flakes
- 2 medium zucchinis sliced
Instructions
For Spicy Chicken
- In a large bowl, arrange chicken thighs and sprinkle with all of the chicken seasoning ingredients except for the olive oil. Mix everything well to combine and marinate for 15-30 minutes (or overnight).
- In a large skillet, add olive oil over medium-high heat. Place the chicken skin side down, reduce the heat to medium and cook for 4 to 5 minutes on each side, or until chicken reaches an internal temperature of 165°F (75°C). Set chicken aside on a plate.
For Cabbage and Zucchini
- Place the cabbage on a cutting board and cut it in half. Thinly slice each side and discard the core.
- Place the sliced cabbage in a colander and rinse. Set aside to drain.
- In a large and deep skillet, melt the butter over medium-high heat. Add garlic and sauté for 30 seconds. Then, add the cabbage, salt, pepper and red pepper flakes. Sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender. Season according to your taste and set aside.
- In the same skillet, add 1 tablespoon of butter, zucchini, salt and pepper. Sauté until it’s tender.
- Meal-Prepping: Place an even amount of chicken, cabbage, and zucchini into 4 glass containers. Cover with the lid and place in the fridge for up 4 days. Heat in the microwave for about 1½-2 minutes. The time depends on the power of your microwave.
Notes
- I like having skin-on the chicken as it’s crispy but you can always swap for skinless chicken thighs. The cooking time does not change. However, bone-in chicken thighs will have a longer cooking time.
- Use an instant-read meat thermometer to check that the internal temperature of the chicken has reached 165F to ensure they’re fully cooked.
- You can swap chili powder for paprika so it’s less spicy.
- To store: Store the spicy chicken bowls in the fridge for up to 4 days.
- To reheat: Reheat the bowls in the microwave until heated through.
- To freeze: I would recommend only freezing the chicken as the vegetables won’t hold up well. Freeze the chicken in a freezer-safe bag or container for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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How much butter? 3 sticks and a tablespoon? It reads 3+1 tablespoon.
Yes it’s 3+1 tablespoons.
That.. doesn’t answer the question. What does 3+1 tablespoons mean? Is it 4 tablespoons?
Yes it’s 4 tablespoons. 3 tbsp of butter to cook the cabbage and 1 tablespoon to sauté the zucchini.
When do you use the minced garlic?
Thanks for pointing it out. I just fixed it on the recipe card. Thanks
This looks delicious and we are actually making it right now!
We have skinless cutlets like the ingredient list specified, but in the instructions, it says to put the chicken in the pan skin side down. Can you please clarify? Thanks!
Sorry it was a typo. This recipe is made with chicken thigh with skin. I just fixed it in the recipe box.
Well we made it on Friday with the skinless cutlets we had and it was still absolutely delicious 🙂
So so so happy to hear that 😉
I’m making this tonight. I’m just curious if I could cook the veggies in the same pan I cook the chicken in without cleaning it out.
Yes you can.
Hi! Making this now!!
But where do the red pepper flakes for into the recipe?
When you sauté the cabbage. I fixed it in the recipe card. Thanks for pointing it out!
My chicken is not cooking 4 to 5 minutes taking longer than that
Now they are all burned
This Spicy Chicken thigh recipe is now on my weekly rotation! I have not tried the cabbage but I have served it with roasted veggies and caulimash! The chicken thighs are cripsy, flavorful, and juicy. Such an easy one pan meal if you bake it in the oven with some veggies!
Yes exactly. It’s great in the oven with veggies!
Excellent dish. I made it for dinner for hubby and myself, using 1 chicken breast between the 2 of us. I added a splash more of chili paste to his cabbage as he really enjoys the spicy stuff. Thanks for sharing this!
You’re very welcome! Glad you like it!
In your recipe under cabbage and zucchini (step 3) it reads “add garlic and sauce” should that be add garlic and saute?
Absolutely. Thanks for pointing it out. I just fixed that in the recipe card.
Loved everything about this recipe. Made it tonight and clean plates all round. Will be making it again for sure!
That’s awesome! Happy to hear that.
Looks delicious
It’s very good!
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I cooked the chicken thighs and cabbage with zucchini, substituted the zucchini with mini carrots, it was so delicious.
I love chicken thighs and you have a variety of meals planned around it.
Thank you?
You’re very welcome!
I cooked the chicken thighs and cabbage with zucchini, substituted the zucchini with mini carrots, it was so delicious.
I love chicken thighs and you have a variety of meals planned around it.
Thank you?
That’s wonderful! 🥰 I’m so glad you enjoyed it. Mini carrots sound like a perfect swap, and I couldn’t agree more, chicken thighs are always so flavorful and versatile. Thank you for trying the recipe and for your kind words! 💛