Pan-Seared Chicken with Braised Cabbage and Carrots
Succulent pan-seared chicken breast served alongside tender braised cabbage and sweet carrots, creating a comforting and quick weeknight meal with seasonal flavors.
Ingredients
- Chicken Breast175 g
- Carrot75 g
- Onion50 g
- Garlic5 g
- Olive Oil10 ml
- Salt1 g
- Black Pepper0.5 g
- Cabbage150 g
- Vegetable Broth75 ml
- Dried Thyme0.5 g
Instructions
- 1Step 1
Pat dry 350g of chicken breast and season with 2g of salt and 1g of black pepper. Shred 300g of cabbage, slice 150g of carrot into thin rounds, thinly slice 100g of onion, and mince 10g of garlic. (5 minutes)
- 2Step 2
Heat 20ml of olive oil in a large skillet over medium-high heat. Add the chicken breast and sear for 5 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside to rest. (5 minutes)
- 3Step 3
Reduce heat to medium. Add the sliced onion, minced garlic, shredded cabbage, and carrot to the same skillet. Sauté for 2 minutes until slightly softened. (2 minutes)
- 4Step 4
Pour in 150ml of vegetable broth and add 1g of dried thyme. Cover and simmer for 2 minutes, allowing the vegetables to braise. (2 minutes)
- 5Step 5
Slice the rested chicken breast. Serve the sliced chicken over the braised cabbage and carrots.
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