Keto Coriander Chicken with Cabbage and Zucchini Saute Recipe

Gluten Free
Lunch
Main Dishes
Paleo
4/5
(16 reviews)
Keto Coriander Chicken with Cabbage and Zucchini Saute
Zylo Recipes

Description

Imagine tender chicken, infused with the bright zest of lemon and the earthy warmth of coriander, its surface kissed by a golden sear. This isn't just a meal; it's an invitation to savor simple, wholesome flavors that dance on your palate. Fresh herbs, finely chopped, lend an aromatic complexity, weaving through the chicken with their verdant vibrancy.

Olive oil, the heart of Mediterranean cooking, provides a lusciousness that elevates each bite. The chicken, whether you choose succulent breasts or flavorful thighs, is the star, but the supporting cast is equally captivating. Zucchini, tender-crisp and subtly sweet, offers a delightful counterpoint to the richness of the chicken.

Red cabbage, thinly sliced, adds a satisfying crunch and a vibrant splash of color to the plate. The turmeric, a spice revered for its golden hue and subtle peppery notes, transforms the cabbage into a culinary gem. Together, these components create a symphony of textures and tastes.

The tender chicken, the yielding zucchini, and the crisp cabbage harmonize beautifully, while the lemon, coriander, herbs, and turmeric provide layers of flavor that unfold with each mouthful. The dish is a celebration of freshness, a testament to the power of simple ingredients transformed by thoughtful preparation. It’s a meal that nourishes both body and soul.

Perfect for a light lunch or a satisfying dinner, this dish is incredibly versatile. Prepare it in advance for effortless weekday meals, or serve it warm for a comforting weekend treat. Feel free to experiment with different herbs and spices to tailor the flavor to your own preferences.

Perhaps a hint of chili flakes for a touch of heat, or a sprinkle of smoked paprika for a smoky depth. The possibilities are endless. Whether enjoyed hot or cold, this chicken and vegetable medley is a delightful way to embrace healthy eating without sacrificing flavor or enjoyment.

Preparation Time

Prep Time
20 min
Cook Time
20 min
Total Time
40 min

Nutrition Information

Per 1 servings serving
C
Calories
480 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
4 g

P
Protein
45 g

C
Fats
30 g
Saturated Fats 10 g
Unsaturated Fats 17 g

Cholestrol 120 mg
Sodium 350 mg
Potassium 700 mg
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Ingredients

    1.
    Chicken Breast
    Chicken Breast
    1 pound
    2.
    Garlic Raw
    Garlic Raw
    3 clove
    3.
    Olive Oil
    Olive Oil
    5 tablespoon
    4.
    Spices Coriander Seed
    Spices Coriander Seed
    ¾ tsp
    5.
    Paprika
    Paprika
    ½ tsp
    6.
    Spices Cumin Seed
    Spices Cumin Seed
    ¼ tsp

Instructions

    1.
    Cut the chicken breast into 1-inch cubes. Toss with 1 Tbsp olive oil, chopped garlic, ½ tsp coriander, paprika, cumin, and ½ tsp salt. Thinly slice half the lemon. Heat 3 Tbsp olive oil in a stainless pan over medium-high heat. Add chicken in a single layer and top with lemon slices.
    2.
    Brown the chicken for 2 minutes, then flip and brown for another 2 minutes. Reduce heat to medium and cook until no longer pink. Squeeze half the remaining lemon into the pan. Add 2 Tbsp each of chopped cilantro and parsley. Stir and remove chicken from the pan.
    3.
    Thinly slice ½ head of red cabbage (about 2 cups). Quarter a large zucchini and chop into 1.5-inch pieces.
    4.
    Add the last tablespoon of olive oil to the same pan over medium heat. Once hot, add the zucchini slices and stir.
    5.
    Once zucchini softens, add cabbage, remaining lemon juice, turmeric, ¼ tsp coriander, and ¼ tsp salt. Sauté until cabbage and zucchini soften. Season to taste. Top with remaining cilantro and parsley.
    6.
    Plate the chicken and vegetables, adding extra lemon juice and salt if needed. Enjoy!