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overhead view of chicken and cabbage in a pot with a spoon
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One-Pan Chicken and Cabbage (Meal-Prep)

Chicken and cabbage is a one pan meal that is healthy and quick. Use it for dinner or meal prep four lunches in under 30 minutes. 
Course dinner, Lunch
Cuisine American
Keyword cabbage, Chicken Breast, Chicken Meal Prep Recipe, meal-prep
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 4 bowls
Calories 304kcal
Author Olivia Ribas

Ingredients

For the chicken

For the Cabbage

  • 8 oz mushroom
  • 1 tbsp olive oil
  • 1 cup red onion chopped
  • 1/2 cup green bell pepper chopped
  • 1 small cabbage or ½ cabbage large sliced
  • 1 teaspoon garlic powder
  • 1/2 tsp paprika
  • salt and black pepper
  • ¼ cup chicken broth
  • 1/3 cup tomato sauce
US Customary - Metric

Instructions

  • In a large pot or Dutch oven, add olive oil and heat over medium high heat for 1 minute. Add the chicken and sprinkle with paprika, oregano, salt and black pepper. Cook for about 5-7 minutes, or until chicken is fully cooked. Set it aside.
    overhead view of a large pot containing chicken and spices
  • Add mushroom and cook for 3 minutes and using a wooden spoon scrape off any brown bits that may be stuck to the bottom of your skillet. Set aside.
    overhead view of a large pot containing mushrooms
  • In the same pot, add 1 tablespoon of olive oil, onions and bell pepper. Sauté for 3-5 minutes, or until it gets brown.
    close up of sautéed onions and bell pepper
  • Add the cabbage, garlic powder, paprika, salt and black pepper and chicken broth. Mix everything together. Reduce heat to medium low and cover with a lid. Cook for about 10-15 minutes, stirring occasionally.
    overhead view of a large pot containing cabbage
  • Add tomato sauce to the pan. Return chicken to the pan and mix all together to combine. Cook for 2 more minutes. Garnish with fresh chopped parsley. Serve immediately.
    overhead view of a large pot containing chicken and cabbage

Video

Notes

  • Click HERE to watch the web story. 
  • You can swap the chicken breasts for boneless, skinless chicken thighs.
  • Make sure you cut everything as uniformly as possible so it cooks evenly. 
  • You can add some broccoli or spinach to the pan for more vegetables.
  • To store: Store the chicken and cabbage in an airtight container in the fridge for up to 4 days.
  • To reheat: Microwave the leftovers until hot.

Nutrition

Serving: 1/4 | Calories: 304kcal | Carbohydrates: 16g | Protein: 31g | Fat: 9g | Cholesterol: 60mg | Sodium: 339mg | Potassium: 795mg | Fiber: 10g | Sugar: 13g