Chicken with Warm Slaw
Is Cabbage Low Histamine? Yes! We’ve used it in this main course as a warm slaw served with chicken. Red cabbage, apples, and herbs make this recipe shine
Equipment
- Sharp Knife
- Baking Sheet (with rim to catch juices)
- Silicon Baking Mat optional
Ingredients
- 4 Tablespoons Kasandrino’s Olive Oil divided
- 4 Low Histamine Chicken Breasts boneless, skinless (about 4 ounces each)
- ½ teaspoon Redmond Real Salt divided
- 2 Tablespoon Fresh Tarragon
- 2 Tablespoon Fresh Organic Flat Leaf Parsley
- 1 cup Frozen Pitted Tart Cherries thawed and pureed
- 2 large Green Granny Smith Apples cut into matchsticks
- 1 Yellow Onion thinly sliced
- 6 cups Red Cabbage sliced (about 1 small head)
Instructions
- Preheat oven to 375°F.
- Line a rimmed baking sheet with parchment paper or silicone mat (optional).
- Pound chicken breasts with a meat mallet to even thickness for best results.
- In a small bowl, add 3 Tablespoons of olive oil and ¼ teaspoon salt. Toss chicken to coat.
- Place chicken on baking sheet and bake for about 15 minutes, turning over once midway. Chicken is done when internal temperature is 165° F.
- While chicken is cooking, prep the produce. - Finely chop the herbs - Puree the thawed cherries - Cut the apples into matchsticks - Slice the onion into thin slices - Slice the cabbage into thin slices
- In a skillet add remaining 1 Tablespoon of olive oil, onion, cabbage, herbs, apple, pureed tart cherries, and remaining ¼ teaspoon of salt. Cook over medium high heat until onions and cabbage just start to tender (about 7 minutes).
- Depending on your prep speed, your chicken may be done before the slaw. If so, remove it from the oven and set it aside to rest.
- When the slaw is done, spoon it onto a plate and top with chicken breast. Garnish with parsley if desired.
Notes
Time Saving Tip: You can use a food processor with a slicer blade to slice your cabbage, onions, and apples. Use the s-blade to puree your cherries.
Nutrition
Nutrition Facts
Chicken with Warm Slaw
Serving Size
386 g
Amount per Serving
Calories
337
% Daily Value*
Fat
19.49
g
30
%
Saturated Fat
2.73
g
17
%
Trans Fat
0.008
g
Polyunsaturated Fat
4.08
g
Monounsaturated Fat
11.04
g
Cholesterol
21
mg
7
%
Sodium
352
mg
15
%
Potassium
698
mg
20
%
Carbohydrates
33.3
g
11
%
Fiber
7.2
g
30
%
Sugar
21.55
g
24
%
Protein
9.89
g
20
%
Vitamin A
2258
IU
45
%
Vitamin C
81.1
mg
98
%
Calcium
95
mg
10
%
Iron
2.77
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!