Pan-Seared Chicken Breast with Sautéed Cabbage and Brown Rice
A quick and wholesome dinner featuring perfectly pan-seared chicken breast paired with tender-crisp sautéed cabbage, subtly flavored with caraway seeds, and served alongside fluffy brown rice.
Ingredients
- Chicken Breast250 g
- Cooked Brown Rice125 g
- Onion50 g
- Garlic10 g
- Olive Oil0.8 tbsp
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Green Cabbage200 g
- Vegetable Broth50 ml
- Caraway Seed0.3 tsp
Instructions
- 1Step 1
If not already cooked, prepare the brown rice according to package directions.
- 2Step 2
Slice the chicken breasts horizontally to create thinner cutlets, about 1-inch thick. Season both sides with salt and black pepper.
- 3Step 3
Thinly slice the green cabbage. Mince the garlic and finely chop the onion.
- 4Step 4
Heat 1 tablespoon of olive oil in a large non-stick pan or skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the pan and set aside.
- 5Step 5
Add the remaining 0.5 tablespoon of olive oil to the same pan. Add the chopped onion and sauté for 2 minutes until softened. Add the minced garlic and caraway seeds, cooking for another minute until fragrant.
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