Keto Coriander Chicken with Cabbage and Zucchini Saute

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    40 min

Keto Coriander Chicken with Cabbage and Zucchini Saute

16 ratings

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.

  • Net Carbs

    0.8 g

  • Fiber

    0.3 g

  • Total Carbs

    1.1 g

  • Protein

    35.1 g

  • Fats

    21 g

341 cals

Keto Coriander Chicken with Cabbage and Zucchini Saute

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Chicken Breast

    Chicken Breast

    1 pound

  • Garlic Raw

    Garlic Raw

    3 clove

  • Olive Oil

    Olive Oil

    5 tablespoon

  • Spices Coriander Seed

    Spices Coriander Seed

    ¾ tsp

  • Paprika

    Paprika

    ½ tsp

  • Spices Cumin Seed

    Spices Cumin Seed

    ¼ tsp

Recipe Steps

steps 6

40 min

  • Step 1

    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.
    Step 1
  • Step 2

    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.
    Step 2
  • Step 3

    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.
    Step 3
  • Step 4

    Add the last tablespoon of olive oil to the same pan over medium heat. Once hot, add the zucchini slices and stir.
    Step 4
  • Step 5

    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.
    Step 5
  • Step 6

    Plate the chicken and vegetables and add extra lemon juice and salt if needed. Enjoy!
    Step 6

Comments 16

  • ChoosingToLive1

    ChoosingToLive1 8 days ago

    I copied this recipe and added the ingredients that are named in the instructions, but were not listed in the ingredients. This is 13 total carbs/serving (or 9 net carbs) as written. I renamed with YES in front of the name. I will try this. It's a lot of carbs for me to spend on one meal, but might be a nice change.

    • UnbelievableCauliflower673670

      UnbelievableCauliflower673670 8 months ago

      The chicken and cabbage were very good! The recipe does need to be more carefully edited.

      • Sam

        Sam a year ago

        Please update the ingredients in this Featured Recipe.

        • tshrestha

          tshrestha 2 years ago

          There is no zucchini or cabbage listed on ingredients. I wonder if that’s included in the calories?

          • SuperKale945083

            SuperKale945083 2 years ago

            Neither is the cilantro and parsley.

        • dz5

          dz5 3 years ago

          I liked the recipe. I did my own adaptation. I didn’t use zucchini, just cabbage. I used granulated garlic and onion. I really liked adding the lemon juice and slices.

          • Tammy

            Tammy 3 years ago

            Very tasty! I added less oil, and MORE garlic, and tossed the veggies with the chicken after it was browned— it was great- we got more than six servings from it.

            • Sonia

              Sonia 5 years ago

              With all due respect to the recipe writer.. this dish turned out terrible!

              • Anonymous

                Anonymous 5 years ago

                What's the actual serving size?

                • Anonymous

                  Anonymous 5 years ago

                  Didn't use so much oil. 3 TBSP was plenty

                  • Anonymous

                    Anonymous 6 years ago

                    Yum yum

                    • Daliah

                      Daliah 6 years ago

                      Delicious recipe, my family and me love it

                      • fatma

                        fatma 6 years ago

                        I made thıs thıs evenıng and ı wıll say the corrıander and lemon made the chıcken super tasty. Salad was also delısh

                        • Bethdewolfe

                          Bethdewolfe 6 years ago

                          Delicious! Will make again!

                          • karabethcole

                            karabethcole 7 years ago

                            This was delicious! The farmers market was out of red cabbage so I used a head of broccoli instead. My 2yr old and 6yr old ate it up

                            • recipewriter

                              recipewriter 7 years ago

                              So glad you enjoyed it!