For the Cabbage:
1 large onion
¾ head of green cabbage, shredded or chopped
1 clove of garlic
1 tbsp of olive or coconut oil
Water as needed
Salt and pepper to taste (I use Real Salt)
1 c. of fresh spinach
A few cherry tomatoes for topping
Put the oil in a sauté pan or skillet and turn your burner to medium-low heat. While the oil is heating, clean and slice your onion into 1 inch (2.5cm) square chunks. Add onion to oil and stir. Now is a good time to start cooking your chicken. Once you have the chicken started, stir the onions again and add 3 tbsp of water (or enough to cover the bottom of your pan). Your onion will become clear or almost clear as you work on the cabbage.
Clean and chop/shred ¾ head of green cabbage. For slightly different textures, slice the head into quarters and then add each quarter to the pan as you are done chopping it. Stir all together. Mince 1 clove of garlic and add it along with some salt and pepper to the pan and stir again. Continue adding water as needed (in small quantities) until the mixture is fully cooked. This can vary to taste, but I like it al dente.
Turn off the burner and sprinkle the fresh spinach on top to wilt. Do NOT stir it into the mix. Leave the veggies to sit uncovered for about 5 minutes as the chicken finishes cooking.
For the Chicken:
2 pounds chicken breast cut into strips or chunks
2 cloves of garlic
2 tbsp of olive or coconut oil, more if you are cooking greater amounts of chicken
Salt and pepper to taste
A dash of onion granules
2 tbsp of nuts or seeds (I used pine nuts, but chopped cashews, chopped macadamias, sunflower seeds, chopped walnuts, chopped almonds, chopped pecans, or even pumpkin seeds would work just fine)
Put the oil in a skillet and turn the burner to a high medium. Once the oil has had time to heat, add the chicken breast and top with garlic, salt, pepper, and onion granules. Leave the skillet uncovered but check it to see if it needs turned. (It should need it very close to the time when all the cabbage has been added to the other pan.) You can add more oil if needed. When the chicken is almost entirely done, add the nuts or seeds and let cook for another five minutes to bring out the flavor of the nuts/seeds, stirring twice.
All together now:
Place a scoop of the cabbage mix on a plate, you can stir it lightly first to mix in the wilted spinach. Add a serving of nutty chicken on top of the veggie mix. Top with a few cherry tomatoes. Enjoy!
As presented, this recipe is gluten-free, dairy-free, soy-free, fish-free, egg-free, and corn-free. It will obviously contain nuts or seeds and if this is a health issue for you, leave them out of the recipe.
If I want to add a bit more healthy fat to my diet for the positive benefits or the calories, I will sometimes drizzle a touch of olive oil, coconut oil, or avocado on top of each serving right before adding the tomatoes.
If you want a grain, add ½ c. cooked quinoa to the plate before adding the veggies.
While this recipe is a meal by itself, a serving of berries makes a nice dessert and adds more color to the meal.