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Broccoli & Cabbage Chicken Skillet

This recipe has 6 plants in 1 serving, 22g of protein and is delicious!

25 Min : 10 Ingredients : 3 Servings


1 1/2 tsps Avocado Oil

1/2 cup Red Onion (chopped)

12 ozs Extra Lean Ground Chicken

1/4 tsp Sea Salt (divided)

1 tbsp Apple Cider Vinegar

1 Garlic (cloves, minced)

1 tbsp Ginger (fresh, grated)

4 cups Coleslaw Mix

1 cup Broccoli (chopped into florets)

1/4 cup Basil Leaves (chopped, plus extra for garnish)


1. Heat the oil in a large skillet over medium-high heat. Add the onions and sauté for two to three minutes until softened. Add the chicken, breaking it up as it cooks. Cook for five minutes. Season with salt.

2. Add the vinegar and cook for one more minute. Add the garlic and the ginger and cook until fragrant, about one minute.

3. Add the coleslaw and broccoli. Continue cooking, stirring occasionally, until the coleslaw has cooked down and the broccoli is tender, about five minutes. Add the basil. Divide evenly between plates and enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.

More Flavor: Use ground turkey in place of chicken.

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