Pan-Seared Chicken with Sautéed Cabbage and Carrots
A quick and flavorful lunch featuring lean chicken breast perfectly seared and served alongside tender, seasonal cabbage and carrots sautéed with aromatic onion and caraway seeds, a nod to Slovenian flavors.
Nutrition Facts
Ingredients
Instructions
Step 1
Step 1: Slice chicken breast horizontally to create thinner cutlets. Season both sides with salt and pepper.
Step 2
Step 2: Thinly slice the green cabbage and carrots. Mince the onion and garlic.
Step 3
Step 3: Heat 10ml of olive oil in a large skillet over medium-high heat. Add chicken cutlets and sear for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
Step 4
Step 4: Add the remaining 10ml of olive oil to the same skillet. Add minced onion and sauté for 2 minutes until softened. Add minced garlic, sliced cabbage, sliced carrots, and caraway seeds. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp. Stir in apple cider vinegar.
Step 5
Step 5: Slice the cooked chicken breast and serve alongside the sautéed cabbage and carrots.
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