Mexican Chicken and Cabbage Bowl

Mexican · 35 min · Chicken · gluten-free, dairy-free, low-carb, high-protein, paleo

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Ingredients

• 1 lb boneless chicken breasts
• 4 cups shredded green cabbage
• 2 bell peppers (mixed colors)
• 2 tbsp olive oil
• 1 lime
• 3 garlic cloves
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp chili powder
• to taste salt and pepper

Method

1. Slice chicken breasts into thin strips. Season with cumin, paprika, chili powder, salt, and pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 8 minutes. Remove and set aside.
3. In the same skillet, add remaining olive oil. Sauté sliced bell peppers and minced garlic until tender, about 5 minutes.
4. Add shredded cabbage to the skillet with peppers and garlic. Cook until slightly wilted, about 3-4 minutes.
5. Return chicken to the skillet and toss to combine. Squeeze fresh lime juice over the mixture.
6. Divide the mixture into 4 bowls and serve immediately.
7. Optional: garnish with chopped cilantro or avocado slices.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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