Bebe Posted July 29, 2012 Share Posted July 29, 2012 This is one of those accidental dishes but I've made it a couple of times and really liked it. I didn't measure anything so my amounts are definitely guesstimates. Eyeball it! 8 oz chicken breast 1/4 medium purple cabbage 1/4 cup pine nuts scant 1/4 cup coconut flakes salt, pepper and cinnamon to taste Cut chicken into cubes and sprinkle well with salt and pepper. Thinly slice the cabbage. Heat skillet on medium high heat for 1-2 minutes. Add 2-3 tablespoons coconut oil. When oil is hot, add chicken and stir fry until cooked through. ~5 minutes. Remove chicken from pan and set aside. Reduce heat slightly and to the same pan, add pine nuts and coconut flakes. Cook pine nuts and coconut stirring until everything begins to turn a nice brown. Turn heat back up a bit and, if needed, add another tablespoon of coconut oil. Add the sliced cabbage and stirfry until the cabbage is tender - about 5 minutes. Return chicken to the pan. Adjust salt and pepper. Add desired amount of cinnamon (I probably used 4 or 5 good shakes of the container). Stir well and serve. Suprisingly, you don't really taste the cinnamon. But it adds something yummy. I really like to eat this for breakfast. Link to comment Share on other sites More sharing options...
Phanniemae Posted July 29, 2012 Share Posted July 29, 2012 Mmmm... That sounds good! I had forgotten how much I like red cabbage before reading this! I like that you eat this alternative for breakfast. Link to comment Share on other sites More sharing options...
Bebe Posted July 29, 2012 Author Share Posted July 29, 2012 Hey Phanniemae - yeah, for some reason, even though I like eggs I kind of rebel at the idea of eating them at breakfast! I'm finding all sorts of alternatives. Link to comment Share on other sites More sharing options...
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