- 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
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.
- 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.
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