Step 1 (5 minutes): Slice the chicken breast into thin strips. Shred the cabbage and carrots finely. Mince the onion and garlic.

Step 2 (4 minutes): Heat 15 ml of olive oil in a large pan or skillet over medium-high heat. Add the chicken strips and sear for 3-4 minutes until lightly browned and mostly cooked through. Remove chicken from the pan and set aside.

Step 3 (4 minutes): Add the remaining 5 ml of olive oil to the same pan. Add the minced onion and garlic and sauté for 1 minute until fragrant. Add the shredded cabbage and carrots. Sauté for 3 minutes, stirring frequently, until they are crisp-tender. Pour in the apple cider vinegar and stir to combine.

Step 4 (1 minute): Return the chicken to the pan. Add the fresh dill, salt, and pepper. Toss everything together for 1 minute to combine and heat through. Serve immediately.