21 Quick Chicken and Cabbage Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chicken Ginger Soup

Anti-Inflammatory Chicken Ginger Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘7’, ‘7 servings’]

Anti-Inflammatory Chicken Ginger Soup combines chicken breast with healthy vegetables, ginger, and several tasty spices including the medicinal Turmeric. This soup is filling, ultra healthy, and should be on your menu to kick off the new year.

Ingredients

• 2 Tablespoons olive oil
• 1 large yellow onion (- chopped)
• 4 large carrots (- chopped)
• 3 stalks celery (- chopped)
• 2 cups shredded cabbage
• kosher salt and freshly ground black pepper (- to taste)
• 1 teaspoon turmeric
• 1 teaspoon onion powder
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 3 cloves garlic (- minced)
• 4 Tablespoons ginger (- minced)
• 9-10 cups lower sodium chicken broth
• 2.5 pounds chicken breasts (- cut into two-inch cubes)
• 2 cups frozen peas

Instructions NOTE: Some readers have mentioned adding white beans to this soup to bulk it up. I recommend adding them when you add the raw chicken to the pot.

1. In a large stock pot over medium-high heat, add olive oil, and then the chopped onion, carrots, celery, and cabbage. Cook until slightly softened, about 6-7 minutes.2 Tablespoons olive oil, 1 large yellow onion, 4 large carrots, 3 stalks celery, 2 cups shredded cabbage
2. Add the garlic, ginger, and seasonings – salt, pepper, turmeric, onion powder, rosemary, and thyme. Cook for a couple of minutes, stirring constantly.3 cloves garlic, 4 Tablespoons ginger, kosher salt and freshly ground black pepper, 1 teaspoon turmeric, 1 teaspoon onion powder, 1/2 teaspoon rosemary, 1/2 teaspoon thyme
3. Then add the chicken broth and bring to a boil. Season the chicken breast with salt and add it to the pot over medium heat. Cook until done, about 10 minutes. Remove chicken and set aside to cool slightly.NOTE: Use a digital thermometer to check for doneness. I normally remove chicken when the pieces register 160 degrees, allowing for a few degrees of carry-over cooking.9-10 cups lower sodium chicken broth, 2.5 pounds chicken breasts
4. Shred chicken with two forks, or add it to a standing mixer to shred. Add it back to the pot, along with the frozen peas. Continue simmering for about 10 minutes or until peas are warm.2 cups frozen peas
5. Check seasonings, and serve with some freshly ground black pepper.

2. Mexican Chicken Soup

Caldo de Pollo Recipe (Mexican Chicken Soup) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT90M · Total: PT105M · Yield: [‘8’, ‘8 servings’]

Caldo de Pollo, or Mexican Chicken Soup, is a light and flavorful soup made with homemade chicken broth, juicy shredded chicken thighs, and fresh vegetables including cabbage, carrots, and zucchini. Gluten-free, dairy-free, and guaranteed to warm you from the inside out.

Ingredients

• 4-5 lbs chicken pieces (I added a mix of bone-in skinless and skin-on chicken)
• 6 cloves garlic (peeled and smashed)
• 2 bay leaves
• 1 tablespoon salt
• 10 cups water
• 1 tablespoon olive oil
• 1 large onion (diced)
• 3 ribs celery (chopped)
• 5 carrots (peeled and chopped into 1-inch pieces)
• 3-4 Yukon gold potatoes (chopped into equal-sized segments)
• 4 ears corn (cut into 2-3 inch pieces)
• 2 limes (juiced )
• 4 small zucchini (halved and chopped)
• 1 small green cabbage (cored and chopped)
• salt and pepper (to taste)
• ¼ cup fresh cilantro (chopped)
• Optional toppings/garnishes (avocado, Jalapeño or serrano peppers, chopped cilantro, fresh lime juice, shredded cheese)

Instructions For the Chicken and Broth

1. Transfer the chicken, garlic, bay leaves, salt, and water to a large heavy-bottomed stockpot or Dutch oven. Bring to a boil over high heat. Once boiling, cover and reduce heat to low. Simmer for at least 45-60 minutes, until the chicken is tender.
2. Skim off any foam that may have formed on the top of the broth and use kitchen tongs to carefully remove the chicken from the pot. Transfer to a clean bowl or plate and set aside until cool enough to handle.
3. Meanwhile, strain your homemade chicken broth through a fine-mesh strainer. Discard any solids or impurities left behind in the strainer and reserve the chicken broth for later.
4. When chicken is cool enough to handle, shred or chop into small pieces. Set aside.

For the Caldo de Pollo

1. Return your large, heavy-bottomed stockpot or Dutch oven to medium heat. Add the olive oil and diced onions. Cook, stirring frequently, for 3-4 minutes.
2. Add the celery, carrots, potatoes, corn, and lime juice. Add the homemade chicken broth to the pot and increase heat to high. Bring to a boil, cover, and reduce heat to low. Simmer for 15-20 minutes, or until carrots are tender.
3. Add the chicken back to the pot and mix in the zucchini, cabbage, cilantro. Season with salt and pepper, to taste and simmer for 5-10 minutes, or until zucchini is tender.
4. Serve garnished with all your favorite toppings including avocado, sliced jalapeño or serrano peppers, cilantro, lime wedges, or shredded cheese.

3. Chinese Chicken Cabbage Spaghetti

Quick Chinese Chicken & Cabbage Spaghetti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT7M · Total: PT17M · Yield: [‘4’, ‘4 people’]

Sometimes a big bowl of noodles is just the ticket and this family-friendly favourite combines vegetables, protein and noodles for a one-pot wonder. Adapted from Steamy Kitchen’s Healthy Asian Favourites.

Ingredients

• 1 package rice noodles ((400g))
• 3 Tablespoons Tamari soy sauce
• 1 Tablespoon balsamic vinegar
• 1/2 tsp sriracha
• 1/2 tsp cornstarch
• 2 Tablespoons sesame oil (divided)
• 1 pound raw ground chicken
• 1 pound Savoy cabbage (shredded (or Napa cabbage)
• 1 cup chopped white leek
• 1 tsp grated ginger
• 1 tsp grated garlic

Instructions

1. Prepare noodles according to package directions. I soaked mine in very hot water for 10 minutes. Drain and reserve.
2. In a small bowl, whisk together the ingredients for the sauce: soy sauce, vinegar, sriracha, cornstarch and 1 tablespoon sesame oil.
3. Have all ingredients prepared before your begin cooking.
4. Heat a wok or a non-stick skillet over high heat and add the remaining sesame oil. Carefully add the ground chicken and cook, stirring often, for about 3 minutes or until browned. Add the cabbage, leek, ginger and garlic all at once and stir fry over high heat for 2-3 minutes or until wilted and soft.
5. Add the noodles and the sauce and mix well until heated through. Serve hot.

4. Chicken with White Beans and Cabbage

One Pan Braised Chicken with White Beans and Cabbage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT61M · Total: PT76M · Yield: [‘4’, ‘4 servings’]

One pan braised chicken with white beans, cabbage, mushrooms and bacon is the ultimate winter dinner made with chicken thighs.

Ingredients

• 8 chicken thighs (bone-in, skin-on)
• 1/4 tsp salt
• 1 tbsp olive oil
• 1 onion (thinly sliced)
• 4 slices bacon (cut into 1″ pieces)
• 227 g sliced mushrooms
• 4 cups shredded green cabbage
• 2 tbsp cider vinegar
• 1 tbsp wholegrain mustard
• 1 cup white beans (drained and rinsed)
• 1 1/2 cups low-sodium chicken broth
• 1 1/2 tsp dried thyme
• 2 bay leaves

Instructions

1. Preheat oven to 350F. Season chicken with salt and pepper.
2. Heat a large ovenproof pan over medium-high heat. Add oil, sear chicken, skin side down for 6-8 minutes, flip and cook another 2 minutes. Remove from pan and set aside.
3. Reduce heat to medium. Add bacon, cook 3 minutes, add onion and cook an additional 4 minutes, stirring frequently. Add mushrooms and cabbage, cook another 4 minutes. Add cider vinegar, mustard and white beans.
4. Cover with chicken broth, stir in thyme and bay leaves. Place chicken on top, and transfer to oven.
5. Roast, uncovered ,for 40 minutes, or until chicken is fully cooked and liquid has reduced.
6. Remove bay leaves and serve immediately.

5. Chicken Bacon Cabbage Skillet

Chicken Bacon Cabbage Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [‘6’]

Chicken Bacon Cabbage Skillet is gluten free, paleo, low carb chicken dish that is easy to prepare.

Ingredients

• 1 tsp thyme
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp sea salt
• ¼ tsp black pepper
• 5 pieces to 7 whole cut up chicken
• ½ a head of cabbage (sliced)
• 5 slices bacon
• ½ a medium size parsnip (sliced)
• ½ a medium onion (chopped)
• 4 cloves garlic (minced)
• ⅓ cup chicken broth

Instructions

1. Preheat oven to 375 F. In a small bowl add all the spice rub ingredients and stir.
2. Add raw chicken pieces to a large mixing bowl and add spice rub mix. Use tongs to toss chicken to coat in spices. Set chicken aside.
3. Fry bacon in a large oven safe skillet. Once cooked remove bacon and set on plate with paper towels. Remove some excess bacon grease from pan, leaving some grease left for browning chicken. Chop bacon, and set aside.
4. While the skillet is still on medium high add chicken to the skillet and brown and sear the chicken on both sides until browned. Once browned, remove chicken from skillet and set on a platter. Set chicken aside (this will be baked in the oven later).
5. While skillet is still on medium high add cabbage to the skillet and stir. Add chicken broth and sliced parsnips and stir. Add chopped onion and minced garlic and stir. Add chopped bacon to the skillet and stir.
6. Remove from heat, and place chicken pieces on top of the cabbage mixture in the skillet.
7. Place skillet in the oven and bake for 45 to 50 minutes or until chicken is done.

6. Chinese Chicken Salad

Chinese Chicken Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 4 cups mixed greens (romaine and napa cabbage)
• 1 cup shredded green cabbage
• 1 cup shredded carrot
• 1/3 cup almonds, toasted
• 1/4 cup crispy chow mein noodles (optional)
• 1/4 cup mandarin orange segments (optional)
• 2 tablespoons sesame seeds
• Dressing: 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, 1 teaspoon grated fresh ginger, 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. 1. In a large bowl, combine chicken, greens, cabbage, carrot, almonds, noodles (if using), oranges, and sesame seeds.
2. 2. Whisk dressing ingredients together until smooth.
3. 3. Drizzle dressing over the salad and toss to coat; season with salt and pepper to taste; serve.

7. Chicken Cabbage Rolls

Chicken Cabbage Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT80M · Total: PT140M · Yield: [’30’, ’30 Cabbage rolls’]

Not being able to eat beef or pork shouldn’t take cabbage rolls off the table! This chicken cabbage rolls taste just like traditional rolls!

Ingredients

• 2 heads green cabbage
• 2 Tbsp Olive oil
• 2 lbs Ground chicken
• 1 lb Chicken bacon
• 1 Medium onion (chopped)
• 6 garlic cloves (pressed or minced)
• 2 Bay leaves
• 2 cup Uncooked rice
• 4 cups Chicken broth
• 1 Tbsp Dill weed
• 1/4 cup Chopped fresh parsley
• Salt and pepper
• 4 cups V8 Juice

Instructions

1. Get a large stock pot of water boiling. You can cook the cabbage one at a time, or both – it just depends on the size of your pot.
2. Using a sharp knife, carefully cut any remaining stem off the end of your cabbage heads. Angling the knife inward, cut a cone of the core out. If you’re feeling industrious, you can carve away more of the core, but I usually just hack as I go, from here.
3. Place the cabbage head(s) in the boiling water, and allow to cook for a few minutes. As the outer leaves soften, use a fork or tongs to remove the leaves and transfer to a large bowl.
4. Eventually, you’ll come to leaves that are still secured to the core. I usually use a couple tongs to remove the cabbage from the water and cut through more of the core, repeating as necessary.
5. As this is going on, prepare your filling:
6. In a large pan, brown your ground chicken in the olive oil. As it cooks, chop up your chicken bacon and add it to the pan.
7. Once the ground chicken is cooked through, add the chopped onion, garlic cloves, and bay leaves. Cook for 2 more minutes.
8. Add uncooked rice, chicken broth, and dill weed. Cover and cook – stirring every once in a while – until stock is absorbed, about 25 minutes.
9. Remove bay leaves. Add chopped parsley, stir well. Season with salt and pepper to taste, set aside to cool.
10. Preheat oven to 350 F.
11. Select several large cabbage leaves. I like to cut a “v” in the base (see photos in the post) to remove most of the thickest part of the stem.
12. On a clean work surface, lay out one prepared cabbage leaf. Scoop some of the rice filling – usually 1/3 to ½ cup, depending on how large the leaf is – in the center of the leaf.
13. Roll the bottom of the leaf tightly over the filling. As the bottom edge of the leaf starts to roll under the filling, tightly fold both loose side ends of the leaf in, and continue to roll up to the end of the leaf. (See post for photos and video of technique!)
14. Place cabbage roll seam side down in the pan. Repeat rolling until you’re out of filling.
15. Pour 2 cups of V8 juice over each pan of cabbage rolls, cover tightly with foil.
16. Bake for 80 minutes.
17. Remove pans from oven and allow to sit for 10 minutes before uncovering and serving. (If you have the patience!)
18. Serve hot, with sour cream.

8. Chicken Taco Soup

Healthy Chicken Taco Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 Servings’]

This Chicken Taco Soup is light, healthy and perfect if you are on a weight loss journey. Just add Corn, Kidney beans and top it with nachos to upgrade it.

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon Minced garlic
• 1 Medium onion (Chopped)
• 2 medium boneless skinless chicken breast (Cut in to small chunks)
• 1/4 cup celery (Chopped)
• 2 cups (heaping) cabbage (Shredded)
• 1 Medium red bell pepper (Chopped)
• 1 10 ounce crushed tomato
• 1/4 teaspoon cayenne pepper
• 1/2 tablespoon chipotle chilli powder
• 1 tablespoon Roasted Cumin powder
• 2 teaspoons Dried Oregano
• 1 teaspoon Red chili flakes ((optional))
• 2-3 cups chicken stock (or Water)
• Salt to taste
• 1/2 cup sharp cheddar cheese
• 1/2 cup Fresh Cilantro leave for garnishing
• Lemon Wedges

Instructions

1. Heat oil in a pot. Add minced garlic. Saute till it starts to brown.
2. Add chopped onion. Fry till it is soft and translucent.
3. Add chopped celery, followed by chicken chunks. Fry for one minute.
4. Add shredded cabbage and chopped red bell pepper. Cook for 2 minutes. The cabbage will start to soften.
5. Add Tomatoes, stock and all the seasoning. Mix everything well. Bring the soup to a low boil and then reduce heat. Simmer for another 2-3 minutes
6. Switch off the flame. Garnish with fresh cilantro , lemon wedges and top it with cheese while serving.

9. Chicken Cabbage Salad with Almond Dressing

Salad with Rotisserie Chicken & Almond Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M

Use already-prepared ingredients like rotisserie chicken and cole slaw mix to make a delicious, healthy salad. The almond dressing is homemade and worth every mix of the spoon!

Ingredients

• 1 bag Cole Slaw Mix
• 1 Rotisserie Chicken
• 4 Spring Onions, sliced
• 1 bunch Fresh Cilantro
• 2 tbsp Sesame Seeds
• 1 tbsp Soy Sauce
• 1/4 cup Almond Butter
• 2 tbsp Rice Vinegar
• 1 tbsp Lime Juice
• 2 tbsp Honey
• Salt & Black Pepper, to taste

Instructions

1. Add cole slaw mix to large bowl.
2. Cut up the meat of the rotisserie chicken into shredded pieces and add to cole slaw mix.
3. Add sliced spring onions and cilantro (to taste),
4. In a small bowl combine the dressing ingredients and mix well.
5. If dressing is too thick, add about a teaspoon of hot water.
6. Drizzle dressing on top of salad.

10. Sauerkraut Chicken

Low Carb Sauerkraut Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘3’]

Our Low Carb Sauerkraut Chicken Recipe made with Homemade Sauerkraut, and Homemade Greek Yogurt is a perfect healthy low carb dinner recipe you can make in no time. Fully Keto, Gluten-Free, Grain-Free, and Diabetic Friendly, this chicken and sauerkraut can be used even as a part of your Meal Plan.

Ingredients

• 17 oz Chicken Breasts​
• 35 oz Sauerkraut
• 5 Tablespoons Greek Yogurt
• 1 Onion
• 1 Tablespoon Coconut Oil
• Salt & Pepper

Instructions

1. Prepare all ingredients for our delicious sauerkraut chicken dish. Chop onion into tiny pieces and cut your chicken into smaller cubes.
2. Into the cooking pot, add a scoop of coconut oil, and let it melt. Into it, add your chopped onion, and cook on medium heat until it caramelizes.
3. Once the onion is caramelized, add your chicken pieces, salt, pepper, and cook for approximately 5 to 7 minutes.
4. Add your sauerkraut with the liquid as well. Mix it and close the lid. Cook on medium heat for approximately 20 to 25 minutes until your sauerkraut is cooked.
5. Once the sauerkraut is cooked and finished, switch the heat off. Add all of the yogurts in
6. Once the yogurt is in, there is no need to cook your chicken sauerkraut dish anymore. Gently mix everything and serve immediately.

11. Thai Chicken and Cabbage Bowls

Thai Chicken and Cabbage Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘3’, ‘3 Servings’]

Thai flavors shine through in these delicious Chicken and Cabbage Bowls! Fresh vegetables, lean protein, and an incredible Thai-inspired sauce make this filling dinner recipe so dreamy.

Ingredients

• 1 Tbsp avocado oil
• 1 medium-sized yellow onion (chopped)
• 1 medium-sized head green cabbage (thinly sliced*)
• 1 large carrot (grated)
• 1 red bell pepper (cut into matchsticks)
• 1 pound boneless skinless chicken breasts (chopped into bite sizes)
• 4 large cloves garlic (minced)
• 1 Tbsp fresh ginger (peeled and grated)
• 5 stalks green onion (chopped)
• sea salt (to taste)
• 2 Tbsp sunflower seed butter or peanut butter
• 2 Tbsp liquid aminos**
• 1 Tbsp rice vinegar
• 1 Tbsp pure maple syrup (optional)
• 1 tsp curry powder

Instructions

1. Heat the avocado oil over medium-high heat in a large skillet (I recommend a 12-inch skillet with a deep lip) or thick-bottomed pot such as a Dutch oven. Allow the oil to heat up for a minute or two, then add the chopped onion. Sauté the onion for 3 to 5 minutes, or until it begins to soften.
2. Add the chopped cabbage and cover the pot or skillet. Cook, stirring occasionally, until the cabbage has wilted, about 8 to 10 minutes.
3. Stir in the grated carrot, bell pepper, ginger, and garlic.
4. Scoot the vegetables off to one side of the pot (or skillet) and add the chopped chicken. Allow the chicken to brown for 5 to 8 minutes, giving it a stir or two while keeping it separate from the vegetables. After the chicken has browned, stir it into the vegetables.
5. Cover the pot and continue cooking, stirring occasionally, until the chicken has cooked through, about 8 to 15 minutes.
6. Add in the sauce and stir well until everything is coated with sauce. Stir in the green onions.
7. Taste the meal for flavor and add more liquid aminos (or soy sauce), vinegar, sea salt (or kosher salt), black pepper, etc. to your personal taste.
8. Serve Thai Chicken and cabbage in large bowls, and enjoy! I like serving the recipe with fresh lime wedges so I can drizzle a little fresh lime juice over everything. I also add a little extra liquid aminos to my bowl.

12. Chicken and Cabbage

Chicken and Cabbage Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
• 2 tablespoons vegetable oil
• 1 small head green cabbage, shredded
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Cooked rice to serve

Instructions

1. 1. Toss chicken with 1 tablespoon soy sauce and let marinate 10 minutes.
2. 2. Heat oil in a wok or large skillet; stir-fry chicken until browned and cooked through; remove.
3. 3. In the same wok, stir-fry onion and garlic until translucent; add cabbage and cook 4–5 minutes until wilted.
4. 4. Return chicken to the pan; add oyster sauce (if using), rice vinegar, and brown sugar; stir to coat. Add cornstarch slurry and simmer until sauce thickens, 1–2 minutes.
5. 5. Serve with hot cooked rice.

13. Italian Chicken Soup with Cabbage

Italian Chicken Cabbage Soup (Dairy Free, Low Calorie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘8’]

Whip up this easy-to-make Italian Chicken Cabbage Soup in a jiff on a busy weeknight. It’s hearty and bursting with delicious Italian flavors! Plus, it’s low carb, dairy-free, and gluten-free.

Ingredients

• 2 Tbsp olive oil (divided)
• 1 lb. ground chicken (I used 98% lean)
• 3 garlic cloves (minced)
• 1 small onion (130g) (finely diced)
• 3 carrots (170g) (diced)
• 3 celery ribs (115g) (diced)
• 1 small head green cabbage (500g) (chopped)
• 1 (15-oz.) can diced tomatoes (with their juice)
• 1 (15-oz.) can tomato sauce
• 32 oz. chicken broth (910g)
• 1 Tbsp Italian Seasoning
• 1 tsp salt (or to taste)
• 1/2 tsp ground black pepper (or to taste)
• 2 Tbsp chopped fresh herbs (such as parsley or cilantro)

Instructions

1. To a dutch oven or large pot, add one tablespoon of oil and the ground chicken. Season with salt and pepper and cook for about 4-5 minutes, or until cooked through, stirring and breaking into smaller pieces as it cooks.
2. Once the chicken is no longer pink, add the remaining tablespoon of oil, minced garlic, chopped onion, carrots, and celery. Saute for about 4-5 minutes or until onions are tender.
3. Add in the chopped cabbage, diced tomatoes, tomato sauce, chicken broth, Italian seasoning, salt, and pepper. Stir to combine and bring to a boil, then reduce heat to a simmer, cover, and cook for 30 minutes.
4. Stir in the fresh herbs, taste check and add additional salt and pepper or seasoning as needed. Serve with a dollop of sour cream (or greek yogurt!), cheese, and some bread, if desired.

14. Thai Pasta Salad

Thai Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz pasta (fusilli or penne)
• 1 cup shredded red cabbage
• 1 cup julienned carrot
• 1 red bell pepper, thinly sliced
• 1 cucumber, thinly sliced
• 1/2 cup chopped cilantro
• 1/4 cup chopped peanuts or cashews
• Dressing: 3 tablespoons lime juice, 2 tablespoons fish sauce, 1 tablespoon honey, 1 teaspoon grated fresh ginger, 1 clove garlic, minced, 1–2 teaspoons chili paste or sriracha (optional), 1 tablespoon sesame oil

Instructions

1. 1. Cook pasta in salted water until al dente; drain and rinse with cold water.
2. 2. In a large bowl, combine cabbage, carrot, pepper, cucumber, cilantro, and nuts.
3. 3. Whisk dressing ingredients together; pour over pasta and vegetables and toss to combine.
4. 4. Chill 15–20 minutes before serving; optional: top with grilled chicken or shrimp.

15. Thai Mango Salad with Chicken

Thai Mango Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 – 6 servings’]

This Thai mango chicken salad is fresh, flavorful, and ready in minutes. Made with shredded chicken, crisp veggies, sweet mango, and a creamy peanut dressing, it’s perfect for quick meals or healthy meal prep. {Gluten-free & dairy-free}

Ingredients

• 5 cups shredded cabbage ((can use regular cabbage or Napa cabbage))
• 1 1/2 cups matchstick carrots ((can also grate the carrots))
• 1/4 red onion, (thinly sliced)
• 1 red bell pepper, (julienned)
• 1 ripe mango, (thinly sliced)
• 1 cup fresh cilantro, (chopped)
• 1/3 cup roughly chopped cashews
• 2 cups shredded or diced chicken
• 3 tablespoons rice vinegar
• 4 tablespoons tamari sauce
• 2 cloves garlic, (minced)
• 2 tablespoons honey
• 1 tablespoon fresh ginger, (peeled and minced)
• 2 tablespoons natural peanut butter
• 2 teaspoons sesame oil
• 3 tablespoons olive oil

Instructions

1. Combine all of the ingredients for the salad in a large bowl.
2. In a small bowl or mason jar, combine the ingredients for the dressing. Shake or stir until well combined.
3. Pour desired amount of dressing over the salad (I only used half). Toss until evenly distributed. For best results, allow the salad to sit in the fridge for at least 30 minutes before serving. Serve cold or at room temperature.

16. Noodle Stir Fry with Chicken

Shirataki Noodle Vegetable Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Shirataki noodle stir fry is a keto and low carb nutrient-dense meal made with high fiber, low-calorie shirataki noodles. It will satisfy your noodle cravings so you stick to your low carb journey. Plus, it’s ready in just 30 minutes!

Ingredients

• 2 Skinny noodles
• 1/2 cabbage
• 100 g chicken (cooked and shredded)
• 1/4 cup palm oil (or olive oil)
• 1/4 bell pepper
• 2 cups mixed veggies (broccoli, cauliflower and carrots)
• 2 tbsp tomato paste
• 1 tbsp bouillon
• 1 tsp cayenne pepper
• 1/2 tsp thyme
• 1 tsp salt

Instructions

1. Chop the cabbage, bell pepper, and cayenne pepper.
2. Wash the noodles and put on a frying pan on low heat to evaporate excess liquid.
3. In another skillet, pre-heat oil and add tomato sauce, chopped bell pepper, and cayenne pepper. Stir for 5 mins.
4. Add mixed veggies, chicken and spices. Stir and leave on medium heat for 5 mins.
5. Add shirataki noodles and leave for 5-10 mins.
6. Taste for salt and add more if you wish.
7. Serve and enjoy!

17. Chicken Colcannon Cottage Pie

Irish Chicken Colcannon Cottage Pie for Two is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT1H · Yield: [‘2’, ‘2 servings’]

Ingredients

• 1/2 Tablespoon Irish grass-fed butter
• 3 Tablespoons chopped onion
• 1/2 stick celery, chopped
• 1/4 cup chopped carrots
• 2 brussels sprouts, chopped (or about 1/3 cup chopped cabbage)
• 1/8 cup chopped sweet red pepper
• 1/4 cup frozen peas
• 1/2 cup shredded leftover roasted chicken or turkey breast
• 3/4 cup chicken broth
• 1 1/2 teaspoons cornstarch
• A few fresh herb leaves, chopped (thyme, basil, sage, or tarragon)
• About 1 cup leftover Colcannon (recipe here) or mashed potatoes
• About 1/3 cup shredded Irish cheddar cheese from grass-fed cows

Instructions

1. Preheat oven to 375 F. Warm the leftover colcannon, chop the veggies and shred the chicken.
2. Add the butter to a medium saucepan over medium heat, then add the onion and garlic and saute until the onion is soft and translucent. Stir in the celery and carrots and cook for a couple more minutes, then add the brussels sprouts and sweet pepper.
3. Add the shredded chicken and 1/2 cup of the broth along with the frozen peas. Cook, stirring frequently, until the peas are a vibrant green. In a small bowl, whisk the cornstarch into the remaining 1/4 cup of broth, then slowly add to the pot, stirring, until thickened. If needed, add a bit of the colcannon to thicken. Season to taste with the fresh herbs, salt & pepper.
4. Pour into an oven safe bowl or divide into two large ramekins. Top with colcannon, spreading to almost completely cover the mixture, then sprinkle the shredded cheese on top.
5. Bake for about 20 minutes or until the cheese is nicely melted and the chicken mixture is hot and bubbly. Serve and enjoy!

18. Creamy Cabbage and Chicken

Creamy Cabbage and Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless chicken breasts or thighs, cut into pieces
• Salt and pepper to taste
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 4 cups shredded green cabbage
• 1 cup chicken broth
• 1 cup heavy cream or half-and-half
• 1 tablespoon Dijon mustard
• Fresh thyme for garnish
• Cooked rice or mashed potatoes to serve

Instructions

1. 1. Season chicken and brown in butter and olive oil until cooked through; remove and set aside.
2. 2. In the same pan, sauté onion and garlic until translucent; add cabbage and cook until wilted, about 4–6 minutes.
3. 3. Add broth and cream; bring to a gentle simmer and whisk in Dijon mustard.
4. 4. Return chicken to the pan; simmer 6–8 minutes until sauce thickens and chicken is heated through; adjust salt and pepper.
5. 5. Serve over rice or mashed potatoes; garnish with thyme.

19. Chicken Noodle Cabbage Soup

Low Carb Chicken “noodle” Cabbage Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘5’]

Just like mom used to make! This low-carb chicken noodle soup is a hearty, warm, perfect pick-me-up for those long, cold winter days.

Ingredients

• 3 chicken breasts
• 2 stalks of celery, chopped
• 1 tsp pepper
• 1 tsp salt to taste
• 1 cup carrots, chopped
• 1 medium cabbage, chopped
• 1 chicken bouillon cube

Instructions

1. Bring 8 cups of water to a boil with 1 chicken bouillon cube, carrots, and celery.
2. Cut chicken into 1/2 inch cubes and add to boiling water. Cook on low-medium for 20 minutes.
3. Add chopped cabbage and cook until cabbage is soft. Add salt and pepper to taste.

20. Chicken Cabbage Stir Fry

Chinese Chicken Cabbage Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT30M · Total: PT30M · Yield: 3

An inexpensive chinese inspired stir fry that the whole family will enjoy!

Ingredients

• 1 tbsp Sesame oil
• 1 medium Onion
• 2 cloves Garlic
• 1/2 head Green Cabbage
• 2 Green onions, chopped
• 2 Chicken Breasts
• 1 Red Pepper, diced
• 1 tsp black sesame seeds
• Chinese sauce for stir fry
• 1/2 cup of Chicken Stock
• 2 tbsp of Oyster sauce
• 1 tsp brown sugar
• 1 tbsp of Soya sauce
• 1/2 tsp pepper

Instructions

1. Start by mixing all your Chinese sauce ingredients together in a bowl
2. Toss in the chicken breasts and marinate together for a few mins before add the breasts to a large frying pan over medium heat.
3. Add in 1 tbsp of sesame oil and simmer over medium heat on one side for 8 mins then flip over and do the same on the other.
4. Remove from the heat and let the chicken sit on a cutting board till it cools down some and then slice.
5. Meanwhile in the same pan, toss in the diced cabbage, onions and red pepper and sauté with the remaining Chinese sauce from the chicken and saute till soft.
6. Turn down the heat and add the minced garlic and sauté one minute before adding in the chopped pepper.
7. Toss back in the cooked chicken, extra soya or oyster sauce according to your taste preference and sauté on low – medium heat all together for 15 minutes, string often.
8. Stir in black sesame seeds
9. Serve and enjoy!

21. Chinese Chicken Rice Paper Wraps

Chinese Chicken Rice Paper Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 rice paper wrappers
• 2 cups shredded cooked chicken
• 2 cups shredded lettuce
• 1 cup shredded red cabbage
• 1 medium carrot, julienned
• 1 small cucumber, julienned
• 1/2 cup fresh cilantro leaves
• 2 green onions, thinly sliced
• 2 tablespoons sesame seeds (optional)
• Dipping sauce: 1/4 cup hoisin sauce, 2 tablespoons creamy peanut butter, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1/4 cup warm water

Instructions

1. 1. Prepare the fillings: shred the chicken and have all vegetables washed and sliced.
2. 2. Hydrate the rice papers one at a time in warm water until pliable, then lay flat on a clean surface.
3. 3. Layer a small handful of fillings on each wrapper, fold in the sides, and roll tightly to form a wrap.
4. 4. Repeat with remaining wrappers and filling to make about 8 wraps.
5. 5. In a small bowl, whisk together the dipping sauce ingredients until smooth.
6. 6. Serve the wraps with the dipping sauce on the side and enjoy.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.