Mom made this for dinner a couple weeks ago, and it was so delicious I had to make it again. Mom made these as lettuce wraps, which is delicious, but I decided to add some brown rice to bulk these up for a main course. These chicken cabbage bowls worked out great for meal prepping on the weekend to have a quick dinner that just needed a little assembly. The combination of crunchy cabbage, warm rice, and tender chicken is delicious, healthy, and filling.
While I love cabbage because it’s hardy and lasts a long time, these can easily be adapted with whatever you have around the house. Swap out vegetables, protein or grains for something you have on hand. Grains like quinoa, barley, or farro are nice options that hold up well in the fridge or freezer.
What are your go-to meals for fast week-night dinners? Do you prep food on the weekends so there’s less to do during the week?
Chicken Cabbage Bowls with Asian Dressing
Adapted from The Washington Post
- 2 large chicken breasts
- 1 Tbsp olive oil
- salt and pepper, to taste
- 3 Tbsp olive oil
- 3 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 2 tsp honey
- 2 tsp toasted sesame oil
- 1 Tbsp grated peeled ginger
- 1 garlic clove, minced
- pinch of crushed red pepper flakes
- 4 cups shredded red cabbage
- 4 cups shredded green cabbage
- 1 cup cilantro, chopped
- 4 cups cooked brown rice
Preheat oven to 350ºF. Butterfly the chicken breasts (cut through the middle so you have two thin breasts out of each one…if your chicken breasts don’t seem thick enough to do this, place between two pieces of cling wrap and pound out to thin them). Place breasts in a greased 9×13″ pan and season with olive oil, salt and pepper. Cover the pan, tightly, with aluminum foil. Bake for 20-30 minutes, until cooked through. Allow to cool, then shred.
In a bowl or jar, whisk together the olive oil, rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, and red pepper flakes.
When ready to eat, assemble bowls with cabbage, cilantro, rice, chicken and top with dressing.