Quick Pan-Seared Chicken with Sautéed Cabbage and Carrots
Lean chicken breast pan-seared to perfection, served alongside a vibrant sauté of winter cabbage and carrots, seasoned for a flavorful and quick meal.
Ingredients
- Chicken Breast250 g
- Carrot100 g
- Onion50 g
- Garlic2 cloves
- Olive Oil20 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Cabbage200 g
- Paprika1 tsp
Instructions
- 1Step 1
Slice the chicken breast into 1-inch thick cutlets. Season generously with salt, pepper, and paprika.
- 2Step 2
Thinly slice the cabbage, julienne the carrot, and finely chop the onion and garlic.
- 3Step 3
Heat 10ml of olive oil in a large non-stick skillet over medium-high heat. Add the chicken cutlets and sear for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- 4Step 4
Add the remaining 10ml of olive oil to the same skillet. Add the chopped onion, carrot, and garlic. Sauté for 3 minutes until slightly softened.
- 5Step 5
Add the sliced cabbage to the skillet and cook for another 5-7 minutes, stirring frequently, until the cabbage is tender-crisp. Season with a pinch of salt and pepper.
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