Grilled Chicken with Rosemary and Cabbage {Low Carb}

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An easy summer dinner, this grilled chicken with rosemary cabbage is delicious and gluten-free.

Cabbage is a vegetable that I have only been friends with in recent years. I never really liked cabbage as I didn't particularly like salads (hated vinegar and oil) or fermented foods (hated sour stuff). But, as I got older and wiser, I discovered that balsamic vinegar and pumpkin seed oil and salads quickly became a big part of my diet.

So go into the humble cabbage. Now I LOVE fresh, fresh summer cabbage, which I simply crumble and make into a salad. But I also love it in this recipe. Frying cabbage quickly in the same pan where the chicken has been roasted gives it a whole new dimension of flavor. Not your normal shredded cabbage!

This grilled chicken with cabbage is seasoned with fresh herbs like thyme and rosemary, giving it a slight summer flavor. The quick steak allows the meat to develop juice while resting, which you can also add as a dressing on top of the fried cabbage.

Grilled chicken with rosemary and cabbage is gluten and dairy free. I served it with a side of fries (as seen in the photos), which you can do without and make your meal low carb. Perfect for summer!

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Grilled chicken with rosemary and cabbage

Performance: 2 Preparation time: 15 minutes Time to cook: 25 minutes Total time: 40 minutes

An easy summer dinner, this grilled chicken with rosemary cabbage is delicious, gluten-free, and dairy-free.

Ingredients

  • 250 g chicken breast
  • 1 tablespoon of olive oil
  • 1/2 teaspoon salt
  • pinch of ground black pepper
  • 1/4 teaspoon of paprika
  • 1/4 teaspoon thyme
  • 1/4 teaspoon rosemary
  • 1 small cabbage

Instructions

  1. Cut the chicken breast into fillets. Brush the chicken with a layer of olive oil, then season with salt, pepper, paprika, thyme, and fresh rosemary. Coat evenly. Let marinate in the fridge for an hour or overnight.
  2. Take your cabbage head and with a sharp knife shred it into thin strips. If your cabbage is clean and organic, you don't need to wash it, otherwise wash and drain well. Don't worry if it seems too bulky, the cabbage will wilt when cooking.
  3. Heat a frying pan over medium heat and spread with a little olive oil. Add chicken to skillet and broil on each side for about 6 minutes, depending on the thickness of your steaks. When the bottom is charred, flip it over to the other side and grill for a couple more minutes. Make sure there is no pink meat in between.
  4. Remove from the pan and set aside to rest. Return the pan to the stove without cleaning it and add the grated cabbage. Sauté quickly for a couple of minutes until the cabbage softens, making sure to rub it in any sticky residue in the pan. Season to taste with salt and pepper, then remove from pan and place on plates.
  5. Cut the chicken into slices and add on top of the cabbage. Pour over any meat juice that has developed while the chicken was resting. To serve.
  6. Optionally, you can serve with French fries or baked potatoes, but be aware that the dish will no longer be low in carbohydrates.
Nutritional information:

Yield: 2 Serving Size: 1 Calories: 285 Total Fat: 11 g Saturated Fat: 2 g Trans Fat: 0 g Unsaturated Fat: 8 g Cholesterol: 106 mg Sodium: 680 mg Carbohydrate: 4 g Fiber: 2 g Sugar: 2 g Protein: 40 g Do you like this recipe? Let us know in the comments below or on social media using @RecetasLatinas and tag us @RecetasLatinas.

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In need of more Chicken Recipes? Look these:

  • Low Carb Chicken Noodles {Zucchini Noodles}
  • Easy Chicken Curry with Fluffy Rice
  • Grilled chicken tacos
  • Chicken stew with fluffy meatballs

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