Here is a healthy dinner that is cooked in one skillet so clean up is a breeze. Since we are just two, this makes more than we can eat in one sitting. Exactly what we love to have...leftovers for lunch which can quickly be warmed up in the microwave. This may sound similar to some of you but I have tweaked it just a bit.
Chicken and Cabbage
2 heaping teaspoons Dijon mustard
1 pound boneless, skinless chicken cut into large-bite-size pieces
Canola or Olive Oil
3 to 4 medium red potatoes, skin left on and cut into 16 pieces each
1 whole head of cabbage cut into several wedges (not too thick or the lid of your pan won't fit)
1 small bag of baby peeled carrots
1/2 teaspoon caraway seeds
black pepper
2 cans low-sodium chicken broth
Taste mid-way through cooking and add salt if necessary.
In a small bowl, completely coat the chicken with Dijon mustard.
Heat oil in a large saute pan and add the chicken and mustard. Saute for about 3 minutes. Place cabbage on top of chicken and sprinkle around the potatoes and carrots and caraway seeds. Season with black pepper. Pour two cans broth over all.
Cover and simmer for 45 or more, tossing the vegetables around in the broth part of the way through. Taste for salt..add some to your liking.
Serve in bowls with extra Dijon added individually at the table.
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I love this meal and haven't had it in a while. It is a good idea to add the carrots.
ReplyDeleteI eat it a lot....about as fat free as one can get....never done the carrots though.....Irish twist?
ReplyDeleteI don't know if it's Irish but it does add one more vegetable. If you make it this way, note that I added one extra can of chicken broth...keeps it juicy.
ReplyDeleteI have made this many times and like it a lot. I always add more dijon mustard, but I didn't know you were supposed to coat the chicken with it. I never used the carrots before. It really is a good low fat recipe.
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