Chicken breast with creamy cabbage
Chicken breast with creamy cabbage
656kcal Per person
34g Protein
71g Carbs
26g Fat
10g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- ½ cube vegetable bouillon
- 3 ounces chicken breast (84 g)
- 2 teaspoons yellow mustard (13 g)
- 1 teaspoon thyme, dried (2 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 ¼ cup cabbage, shredded (207 g)
- 1 tablespoon water (15 ml)
- 2 tablespoons cottage cheese, 4% milkfat (29 g)
Preparing this recipe
- Cook the rice according to the package instructions and add ¼ bouillon cube to the cooking water. Mix the chicken breast with the mustard, thyme, pepper and salt.
- Heat half of the oil in a skillet and sauté the cabbage for 4 - 5 minutes until lightly browned. Add some water and crumble ¼ bouillon cube over it. Cover the pan and simmer the cabbage for 8 - 10 minutes until tender.
- Meanwhile, heat the remaining oil in a skillet over high heat. Brown the chicken breast on all sides, but not completely cooked through. Add the cottage cheese and stir until all the drippings are absorbed.
- Transfer the chicken with the sauce to the cabbage, using a spatula to get all the sauce out of the pan. Stir everything well, cover the pan and simmer for another 3 - 4 minutes until the chicken is cooked through. Season with pepper, salt and optionally more mustard to taste.
- Divide the rice onto a plate and spoon the chicken breast with pointed cabbage on top.
Tip van FitChef
Replace the chicken breast with turkey.
