Creamy Sun Dried Tomato Chicken and Cabbage
The ultimate comfort food, Creamy Sun-Dried Tomato Chicken and Cabbage combines tender chicken, vibrant veggies, and a rich coconut milk sauce. This easy weeknight dinner is hearty, creamy, and sure to satisfy your cravings. Make it tonight for a delicious meal!
Equipment
- large pot such as a Dutch oven
Ingredients
- 2 Tbsp avocado oil
- ½ yellow onion finely chopped
- 1.25 to 1.5 lbs chicken thighs chopped into bite sizes
- 1 large head cabbage cut into thin slices
- 4 cloves garlic
- 1 14-oz can full-fat coconut milk
- 1 tsp paprika
- ¼ tsp red pepper flakes optional
- 1 8.5-oz jar sun-dried tomatoes drained
- 1 Tbsp gluten-free all-purpose flour or regular all-purpose flour
- 1 tsp fresh lemon zest
- 5 ounces baby spinach
- 1 tsp sea salt
- ¼ tsp black pepper
Instructions
- Heat the avocado oil over medium-high heat in a large thick-bottomed pot such as a Dutch oven. Add the yellow onion and sauté, stirring occasionally, until it begins to brown, about 5 minutes.
- Transfer the chopped chicken thighs to the skillet and arrange it in an even layer. Cook for a few minutes, untouched, then give it a big stir.
- Add the sliced raw cabbage, garlic, can of full-fat coconut milk, paprika, red pepper flakes, and sun-dried tomatoes to the pot. The pot will be very full and difficult to stir at first. This improves over time as the meal cooks. Cover the pot and bring to a full boil.
- Cook, stirring occasionally, until the cabbage has wilted to a tender texture, about 10 to 12 minutes.
- Stir in the gluten-free all-purpose flour, followed by the lemon zest and baby spinach. Cover the pot again and cook until the spinach has wilted, about 2 to 3 minutes. Taste the chicken and cabbage for flavor and add sea salt and black pepper to your personal taste. Serve in bowls and enjoy!
Notes
- Chicken Choice: I recommend sticking with chicken thighs if you prefer tender chicken. Boneless chicken breasts are the best option if you’re looking to lower calories.
- Protein Amount: Use one to two packages of chicken, depending on how much protein you are going for per serving.
- Weight Used: I used 1.3 lbs of chicken in this recipe, which is what the nutrition facts are based on below.