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top down view of the completed chicken and cabbage recipe

Chicken and Cabbage

Low carb stir fry made with leftover chicken and tender cabbage.
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Course: Main Course
Cuisine: Asian
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4
Calories: 328kcal

Ingredients

  • 4 cups (560g) chicken cooked diced or canned chicken
  • 1 tablespoon olive oil
  • 2 ½ tablespoons butter
  • 1 tablespoon garlic paste
  • ½ teaspoon smoked paprika
  • 1 head green cabbage cored and chopped
  • salt and pepper and other seasonings, to taste
  • chopped fresh basil, to garnish

Instructions

  • Heat olive oil and butter In a skillet, over medium heat, then saute the garlic paste until bubbly.
  • Mix in paprika followed by the cabbage.
  • Sauté for 7-10 minutes until the cabbage is cooked to your taste.
  • A couple of minutes before the end of the cooking time, add the chicken and cook until it is warmed through.
  • Season with salt and pepper (and any other seasonings, if desired).
  • Garnish with chopped basil, serve, and enjoy.

Video

Notes

  • This recipe is ideal for using leftover chicken. But if you don't have any, simply cook two chicken breasts in a skillet until the internal temperature reaches 165 degrees F / 74 degrees C. 
  • Chop or shred the cabbage depending on your preference. 
  • Cook the cabbage to your desired doneness. Cook for less time if you prefer cabbage with a slight crunch, or cook a little longer for melt-in-your-mouth cabbage. 
  • Generously season with salt and pepper. 
  • If adding additional veggies, be sure to slice thinly so they cook quickly. 
  • Storage - keep leftovers in an airtight container inside the fridge for up to 4 days.
  • There are 4 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 328kcal | Carbohydrates: 15g | Protein: 35g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 278mg | Potassium: 964mg | Fiber: 6g | Sugar: 7g | Vitamin A: 610IU | Vitamin C: 86mg | Calcium: 108mg | Iron: 2mg