Name: Sumac Chicken Cabbage Steaks Rice Plate
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 500 g chicken breast, sliced; 1 medium head of cabbage (about 800 g), cut into thick steaks; 200 g pumpkin, diced; 200 g broccoli florets; 3 tbsp extra virgin olive oil; 2 tbsp sumac; 1 tsp salt; 1 tsp cracked black pepper; 1 lemon, juiced; 100 g fresh parsley, chopped; Optional additional vegetables (e.g., bell peppers or zucchini) (optional); Feta cheese for topping (optional) (optional)

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Sumac Chicken Cabbage Steaks Rice Plate

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Get ready to delight your taste buds with this vibrant Sumac Chicken Cabbage Steaks Rice Plate! Savory chicken pairs beautifully with crispy cabbage steaks and colorful pumpkin and broccoli, adding both crunch and a nutritional boost. Fresh parsley and cracked black pepper bring it all together for a dish that's not only delicious but visually stunning. Feel free to play around with the veggies or spices to make this meal your own. Let’s get cooking!

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Prep Time 15

Cook Time 30

Total Time 50

Servings: 4

Course: Keto-Low-Carb Food

Cuisine: Contemporary Low-Carb

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

500 g chicken breast, sliced
1 medium head of cabbage (about 800 g), cut into thick steaks
200 g pumpkin, diced
200 g broccoli florets
3 tbsp extra virgin olive oil
2 tbsp sumac
1 tsp salt
1 tsp cracked black pepper
1 lemon, juiced
100 g fresh parsley, chopped
Optional additional vegetables (e.g., bell peppers or zucchini) optional
Feta cheese for topping (optional) optional

Equipment

Baking tray
Chef's knife
Large mixing bowl
Grill or frying pan

Method

Preheat your oven to 200°C (400°F).
In a mixing bowl, combine the olive oil, sumac, salt, pepper, and lemon juice to create a marinade.
Add the chicken slices to the marinade, ensuring they're well coated. Let them marinate for at least 10 minutes while preparing the other ingredients.
On a baking tray, arrange the cabbage steaks, diced pumpkin, and broccoli florets. Drizzle with olive oil and sprinkle with salt and pepper.
Bake the vegetables in the preheated oven for 20–25 minutes until the cabbage is tender and starts to caramelize, and the pumpkin is soft.
While the veggies are roasting, heat a grill or frying pan over medium-high heat. Cook the marinated chicken for about 5–6 minutes on each side or until fully cooked and golden brown.
To serve, place cabbage steaks on a large plate, top with chicken, and serve alongside the roasted pumpkin and broccoli. Garnish generously with fresh parsley and additional cracked black pepper if desired.
Enjoy your colorful and satisfying meal!

Nutrition

Calories: 550kcalCarbohydrates: 20gProtein: 45gFat: 30gSodium: 800mgPotassium: 850mgFiber: 7gSugar: 5gVitamin A: 5000IUVitamin C: 80mgCalcium: 150mgIron: 2mg

Notes

Feel free to swap out the chicken for turkey or even tofu for a vegetarian version!
If you're looking to spice things up, sprinkle a bit of paprika or chili flakes in the marinade.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Simply reheat in the microwave or on the stovetop, and you’ll have a delicious meal ready to go!
Enjoy experimenting with flavors!

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Sumac Chicken Cabbage Steaks Rice Plate