Coriander Chicken With Cabbage And Zucchini Saute

About

This dish is great to double or triple for your weekly meal prep. Chicken breasts are often thought to be boring, but this chicken is seasoned with coriander, lemon, fresh herbs and lots of olive oil before being seared and cooked until golden. The chicken is paired with a tasty mix of zucchini and red cabbage spiced with turmeric. This is a perfect warming meal during the Winter, but also light enough to enjoy in the hottest months. If you’d like, you can also substitute chunks of chicken thighs or ground beef for the chicken breast.

Ingredients

1 pound chicken breast
3 clove garlic raw
5 tablespoon olive oil
¾ teaspoon spices coriander seed
½ teaspoon paprika
¼ teaspoon spices cumin seed
½ teaspoon spices turmeric ground
1 fruit (2-1/8 in. dia) lemon
¼ cup parsley raw
¼ cup cilantro
2 cup red cabbage
1 ½ cup, sliced zucchini
¾ teaspoon salt

Instructions

Cut the chicken breast into 1 inch cubes. Toss the chicken with 1 Tbsp. olive oil, 2 cloves worth of chopped garlic, ½ tsp. coriander, paprika, cumin, and ½ tsp. Salt. Thinly slice half of the lemon. Heat 3 tablespoons of olive oil in a stainless pan over medium high heat. Once hot, add the chicken breast to the pan in a single layer. Place the lemon slices on top of the chicken.
Let the chicken brown for 2 minutes, then carefully flip the chicken over and allow to brown for another 2 minutes on the other side. Reduce to medium heat and continue cooking until the chicken is no longer pink. Squeeze half of the remaining lemon into the pan. Chop the parsley and cilantro and add in 2 tablespoons of chopped cilantro and 2 tablespoons of chopped parsley. Give the chicken a stir and remove the chicken from the pan.
Thinly slice ½ a head of red cabbage to yield about 2 cups of cabbage. Quarter a large zucchini and chop the pieces to yield about 1.5 cups of cabbage.
Add the last tablespoon of olive oil to the same pan over medium heat. Once hot, add the zucchini slices and stir.
Once the zucchini softens slightly, add the cabbage, the remaining lemon juice, turmeric, ¼ tsp. coriander and ¼ tsp. salt. Saute with tongs until the cabbage and zucchini have softened. Season to taste. Top the vegetables with the remaining chopped cilantro and parsley.
Plate the chicken and vegetables and add extra lemon juice and salt if needed. Enjoy!