Ingredients
- 1 boneless, skinless chicken breast
- 1 cup fresh cabbage, shredded
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
- 2 slices of bread (whole grain, sourdough, or gluten-free)
- Fresh herbs (parsley, dill, or thyme) for garnish
Instructions
- Heat a tablespoon of olive oil in a skillet over medium heat.
- Slice the chicken breast into thin strips and season with salt and pepper.
- Add the chicken to the skillet and sauté for 2-3 minutes on each side until golden brown and cooked through.
- Add minced garlic and shredded cabbage to the pan, cooking for an additional 2-3 minutes until the cabbage wilts but remains crunchy.
- Toast your bread while the chicken and cabbage are cooking.
- Assemble the sandwich by adding the sautéed chicken and cabbage between the slices of bread, adding fresh herbs if desired.
Notes
For a vegetarian option, substitute chicken with plant-based protein like chickpeas. Store leftovers separately in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
- Diet: High Protein