Cabbage seems like a bland pasta base, but the thick coconut sauce here lends tons of flavor and makes them slurp-worthy satisfying.
- 4 cups shredded cabbage "noodles"
- 2 teaspoons garlic-infused olive oil (or 1/2 teaspoon minced garlic plus 1 teaspoon olive oil)
- 1 small red onion, diced
- 2 strips turkey bacon, diced
- 1 small chicken breast (4 ounces)
- 3 tablespoons white wine (such as chardonnay)
- 3/4- 1 cup lite coconut milk
- 1 egg
- 1 scallion, sliced, for garnish
- Steam cabbage for 5 to 10 minutes until soft enough to stick a fork in but not soggy.
- Meanwhile heat garlic oil in a pan over medium heat. (If using minced garlic, heat olive oil in the pan, then add minced garlic.) Add onion and saute 2 to 3 minutes until beginning to brown. Add bacon and cook, stirring occasionally, about 3 minutes until done. Stir in chicken and cook 3 more minutes. Add wine and salt and pepper to taste, and stir to combine. Add coconut milk, let simmer 1 to 2 minutes, then turn heat off and allow dish to sit for 3 to 5 minutes so chicken cooks through.
- Beat egg in a bowl. Turn heat to low and stir in egg, then turn heat off again (egg should thicken sauce and not scramble).
- Using tongs, place cabbage into 2 bowls. Spoon chicken mixture on top and garnish with scallions.
- Recipe provided by Jedha Dening, a nutrition and weight loss coach and creator of GoodFoodEating.com
Per serving: 338 kcal cal., 20 g fat (9 g sat. fat), 18 g carb., 5 g fiber, 24 g pro., 94 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet