This recipe was inspired by a dish that my friend Hilary makes but I’ve added some garlic for an extra taste hit. It’s really easy to make and a great source of protein with the cabbage providing over half your daily Vitamin C requirements! Using the pine nuts will give you a source of healthy fats to keep you full in the absence of starchy carbs.
Ingredients: serves 2
2 chicken breasts
6 slices streaky bacon
1/2 large savoy cabbage or whole small one
2 cloves garlic, chopped
2 large handfuls pine nuts
Put the chicken breasts to cook under the grill.
Meanwhile chop the bacon into bite sized pieces and roughly shred the cabbage then wash it.
Put the bacon, without any oil, into a wok or frying pan and cook on a high heat until crispy (approx. 5 minutes).
Once cooked remove with a slotted spoon and put aside. Try and leave as much of the fat in the bottom of the pan as we will use this to cook the cabbage and give it extra flavour.
Next put the cabbage into the pan and stir fry it on high heat. If there is too much cabbage to fit into the pan initially then just wait until the first batch has started to wilt and then add more in. Keep doing this until it all fits – it will do eventually!
Once all the cabbage has started to wilt then add the garlic and pine nuts. Continue to cook for a few minutes on high heat.
Lastly add the bacon and stir through ensuring it is evenly mixed.
After about 20 minutes check the chicken is cooked through by ensuring there is no pink showing in the middle.
Serve the cabbage mixture topped by the hot chicken breast. A delicious nutritious meal on the table in 20 minutes!