Chicken · ALWAYS FREE
Apple-thyme chicken with cabbage
Golden chicken breasts sit over tender cabbage ribbons and red-skinned apple wedges in light thyme-scented pan juices.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Pat the chicken dry and gently pound the thick ends to an even 1.5 cm thickness. Season with 0.0529 oz salt and the pepper. Prepare the cabbage and apple on a separate clean board; wash hands and equipment after touching raw chicken.
- Heat 0.423 oz oil in a wide, deep sauté pan over medium-high heat. Cook two chicken portions for 4–5 minutes per side, lowering the heat if the surface browns too quickly. Check each portion at its thickest point and continue cooking until it reaches 165°F (74°C). Transfer fully cooked chicken to a clean plate. Add 0.212 oz oil and repeat with the other two portions; tent the plate loosely.
- Lower the heat to medium and add the remaining 0.212 oz oil. Lay the apple wedges on a cut face and sear for 4–5 minutes, turning once, until lightly browned on the two cut faces. Transfer them to a bowl. Add the onion to the oil remaining in the pan and stir for 3 minutes. Add half the cabbage and stir until it wilts enough to make room, then add the remaining cabbage, then add the remaining 0.0529 oz salt. Cook for 7–9 minutes, stirring, until the cabbage has wilted and some edges are golden.
- Return the apple wedges to the pan with the broth and 0.0705 oz thyme. Scrape up the browned bits, cover and simmer gently for 8–10 minutes, stirring once, until the cabbage is tender and the apple yields to a fork but keeps its shape. Uncover and simmer for 2–3 minutes if the pan is very wet.
- Stir in the vinegar, return the cooked chicken and its juices to the pan, and warm gently for 1–2 minutes. Slice each breast portion across the grain. Divide all the cabbage, apple and pan juices equally among 4 plates, add one chicken portion to each, and finish with the remaining 0.0353 oz thyme. Pack leftovers into shallow containers and refrigerate promptly at 40°F (4°C) or colder, within 2 hours of cooking or 1 hour above 90°F (32°C). Use within 3–4 days; reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 361 kcal
- Protein
- 41.8 g
- Total carbohydrate
- 24.7 g
- Total fat
- 10.8 g
- Total sugars
- 15.4 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here. Broth uses generic reduced-sodium chicken broth as a nutrient proxy, not a diet-compliance assertion.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- High Protein: Protein-only lower-bound estimate within an ingredient-sum model: 680 g raw boneless skinless chicken breast × 22.5 g protein per 100 g ÷ 4 equal portions = 38.25 g, rounded down to 38.2 g per portion. Other ingredients are not counted. The raw weight matches the exact USDA raw-food record. This is an estimate, not a guaranteed minimum in the cooked dish or a full nutrition panel; ingredients, preparation and portioning vary. USDA reference · USDA reference · USDA reference
- Weight Loss Journey: One of four measured equal portions includes 200 g raw trimmed nonstarchy vegetables (800 g trimmed cabbage; onion and apple are not counted) and an anchor-only protein estimate of 38.2 g. Vegetable figures are raw edible weights before cooking, not cooked serving weights. The exact ingredient list specifies no added sugar and the method is not deep-frying. This meets the site’s portion-aware criteria (at least 20 g estimated protein and 150 g nonstarchy vegetables per portion); it does not prescribe calories or promise weight loss. Supporting reference · Supporting reference · Supporting reference · Supporting reference
- Paleo: Every listed ingredient was checked against the site’s ingredient exclusions. No white potatoes, grains, legumes, dairy, added sugar, syrups or unverified sauces are included. Use the exact specified ingredient composition; substitutions need a new review. This label describes ingredient compatibility only, not a health outcome. Supporting reference
- Gluten-Free: Chicken breast, cabbage and apples with onion, olive oil, apple cider vinegar, thyme, salt and pepper; the broth explicitly excludes grains, dairy and legumes and lists its component ingredients.
Required label checks: Keep the recipe’s exact broth ingredient restrictions; generic broth or stock cubes need a fresh ingredient review. Gluten-Free eligibility is conditional: choose gluten-free-labeled packaged the explicitly specified chicken broth and apple cider vinegar; verify all other packaged ingredients and avoid gluten cross-contact during preparation.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
