Pan-Seared Chicken Breast with Sautéed Cabbage and Carrots
A satisfying and wholesome dinner, featuring tender pan-seared chicken breast paired with sautéed seasonal cabbage and carrots, brightened with a hint of apple cider vinegar, a perfect hearty meal for a winter evening.
Ingredients
- Chicken Breast300 g
- Carrot100 g
- Onion50 g
- Garlic10 g
- Olive Oil20 g
- Apple Cider Vinegar10 ml
- Salt1 tsp
- Black Pepper0.5 tsp
- Cabbage200 g
- Caraway Seed0.5 tsp
Instructions
- 1Step 1
Step 1: Pat chicken breast dry and season generously with salt and pepper. Slice cabbage and carrot into thin strips. Mince onion and garlic.
- 2Step 2
Step 2: Heat 10g of olive oil in a large skillet over medium-high heat. Add chicken breast and sear for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from pan and set aside.
- 3Step 3
Step 3: Add the remaining 10g of olive oil to the same skillet. Add sliced cabbage, carrot, minced onion, and garlic. Sauté for 5-7 minutes until vegetables are tender-crisp. Add caraway seeds if using.
- 4Step 4
Step 4: Pour in apple cider vinegar and stir, scraping up any browned bits from the bottom of the pan. Cook for 1 minute until liquid reduces slightly.
- 5Step 5
Step 5: Slice the cooked chicken breast and serve immediately alongside the sautéed cabbage and carrots.
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