GRILLED LEMON GARLIC CHICKEN AND CABBAGE
Grilled Lemon Garlic Chicken and Cabbage is a nutritious, high-protein dish bursting with fresh, zesty flavours. This meal combines tender, grilled chicken breast with lightly sautéed cabbage, enhanced with olive oil, lemon juice and simple seasonings. It’s a perfect low-carb option for those looking for a healthy and satisfying meal without excess calories. The chicken is marinated in lemon juice and garlic for a juicy, flavourful bite, while the cabbage provides a crunchy, fibre-rich complement. With minimal ingredients and quick preparation, this dish is ideal for busy weeknights or meal prepping. Salt, black pepper and oregano increase the taste of grilled chicken. Whether enjoyed on its own or paired with a side salad, it delivers taste and nourishment. This dish is also gluten-free, making it suitable for various dietary preferences. Simple yet packed with flavour, it’s a meal you’ll want to enjoy again and again, no matter the occasion.
RECIPE CATEGORY
Entrée
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Grill, Sauté
OCCASION/HOLIDAY
Dinner, Summer, Family Gatherings, Healthy Eating
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Carb, High Protein, Gluten-Free, Quick and Easy
DISH TYPE
Chicken Salad
INGREDIENTS
There are the following ingredients for Grilled Lemon Garlic Chicken and Cabbage:
- 100g grilled chicken breast
- 50g cabbage, shredded
- 1 tsp lemon juice
- ½ tsp olive oil
- 1 small garlic clove, minced
- Salt and black pepper, to taste
- ¼ tsp dried oregano
FULL NUTRITIONAL INFORMATION
- Calories: 170
- Protein: 28g
- Fat: 5g
- Carbohydrates: 4g
- Fibre: 1g
- Sugar: 2g
- Sodium: 200mg
PREPARATION
- Marinate the chicken: In a small bowl, mix lemon juice, olive oil, minced garlic, oregano, salt, and pepper. Rub this over the chicken and let it rest for 10 minutes.
- Preheat the grill: Set to a medium-high flame. Lightly oil the grates to prevent sticking.
- Grill the chicken: Cook for 5-6 minutes per side until fully cooked and golden brown. Remove and let rest.
- Prepare the cabbage: While the chicken is grilling, heat a pan over a medium flame and add a drizzle of olive oil.
- Sauté the cabbage: Add the shredded cabbage to the pan and cook for 3-4 minutes until slightly tender but still crisp. Season with salt and pepper.
- Slice and serve: Cut the grilled chicken into strips and plate with the cabbage. Drizzle with additional lemon juice if desired.
PREP TIME
10 minutes
COOKING TIME
12 minutes
TIPS
- Tender chicken: Let the chicken rest for a few minutes after grilling to keep it juicy.
- Extra flavour: Marinate the chicken for longer (up to 2 hours) to deepen the lemon and garlic infusion.
- Crispier cabbage: Sauté on high heat for a slight char and smoky flavour.
- Batch cooking: Grill extra chicken and store it for future meals to save time.
- Enhanced taste: Add a splash of balsamic vinegar to the cabbage for a tangy twist.
VARIATIONS
- Dairy-free option: Add a drizzle of tahini or avocado dressing instead of cheese-based toppings.
- Spicy version: Sprinkle with red chilli flakes or drizzle with hot sauce for extra heat.
- Herb-infused: Use fresh parsley or basil for a fragrant touch.
- Additional vegetables: Mix in sautéed bell peppers or mushrooms for more texture and nutrients.
- Protein boost: Add a handful of roasted chickpeas for extra protein and crunch.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave before serving.
- Freezing: Freeze grilled chicken separately for up to 2 months. Thaw in the fridge overnight before reheating.