Chicken Stir-Fry with Cabbage

This low-carb chicken and cabbage recipe is actually pretty healthy. You really don't need much in the way of seasoning to make this recipe taste delicious. I used your standard mild paprika, but you could always swap the mild paprika for hot paprika or smoked paprika if you wish.

2-3 large chicken breasts, boneless, skinless, cut into bite-sized pieces
1 Tbsp. extra-virgin olive oil
1 Tbsp. butter
1 medium onion, chopped
3 cups green cabbage, shredded
2 cloves garlic, minced
½ cup red bell peppers, diced

Add the olive oil and chicken to a skillet. Sprinkle with salt and pepper. Turn the burner to medium-high heat and sauté for about 7 minutes, stirring fairly often, or until the chicken is just cooked through. Take the chicken out of the pan and set aside.

Add the butter, onion and bell peppers to the pan and sauté for 3 minutes.

Add the cabbage to the pan and cook for about 10-15 minutes uncovered, stirring fairly often, until the cabbage is nice and soft (or cooked to desired tenderness). The cabbage at the bottom of the pan will start to wilt after a few minutes and it will become easier to stir. The onions will also start to lightly brown and become more flavourful.

Stir in the garlic and paprika. Add the chicken back in, and cook until it's heated through, stirring fairly often. This should only take a few minutes.

Taste and season with salt and pepper as needed (there's a lot of cabbage so I used a fair amount of salt). Serve immediately.

Makes 4 servings.