This dish came about when I decided to make something completely different with one lonesome grilled leftover chicken thigh in my refrigerator. I pulled the skin off (and enjoyed that right away, as I was famished :)), chopped up the 3 oz. of smoked chicken and started throwing a few veggies into an oiled skillet. The resulting dish was filling, tasty and super easy. You could use any cooked chicken meat, but the smoke on this piece gave this a Tandoori smoke flavor that really improved it I think. This dish is Atkins Induction friendly. This is an extremely nutritious dinner or lunch, as you can see from the nutritional stats below. I suspect this recipe would be be quite good if you substituted shrimp for the protein.
INGREDIENTS:
1 T. coconut oil
3 oz. skinned chicken meat, chopped (preferably smoked chicken)
6 oz. green cabbage, cut into large shreds
2 oz. onion, sliced thin
½ c. red bell pepper, sliced or chopped
Dash salt
½ jalapeno pepper, seeded and sliced thinly
¼ tsp. garam masala spice (I used my own recipe here on the site)
DIRECTIONS: Skin the chicken and chop. Prepare all the veggies and have them and your spices nearby. Heat a large non-stick skillet (or wok) on MEDIUM-HI and stir-fry the cut-up chicken a couple minutes, until it just begins to brown a bit on the surface. Add the sliced onion and continue to cook. Add the cabbage and saute just until it begins to soften. Lower heat to MEDIUM if cabbage is beginning to brown, as you don’t want to brown it. Add the red pepper, jalapeno and spices. Cook until all veggies are tender crisp or as done as you like them. Stir continuously to avoid scorching of the veggies. Serve at once. I don’t serve anything with this dish. Chow hound that I am, I consider this to serve just 1 person. It filled a large plate. You may find it will serve 2.
NUTRITIONAL INFO: Makes 1 serving which contains:
377 calories
23.3 g fat
19.3 g carbs, 6.7 g fiber, 12.6 NET CARBS
25.4 g protein
542 mg sodium
729 mg potassium
21% RDA Vitamin A, 55% B6, 218% C, 17% copper, 18% magnesium, 24% manganese, 48% niacin, 34% phosphorous, 31% riboflavin, 46% selenium, 22% thiamin and 334% zinc.
This page stole your image: (and it got 14k shares on FB)
https://www.facebook.com/photo/?fbid=122114952344191119&set=a.122098169072191119
You can very easily file a report here:
https://www.facebook.com/help/ipreporting/report/copyright
Thank you for taking the time to connect with this information, Donald. Actually, I’ve already had it out directly with the website that lifted my photo. Lawbreakers don’t seem to care about breaking the law.
Asking them to take it down. Funny thing is the picture doesn’t even match their ingredients list seems to mean nothing to them. Didn’t know it was posted on Facebook, too. I will file a copyright violation report with FB then. Thank you so much.
Hi Peggy, I wanted to write to you and let you know that I actually found this recipe, from FB. Recently someone informed me that an anonymous account has been taking recipes from food blogs and has been publishing them as their own, getting hundreds of likes and shares.
I found your recipe on this account and was able to track it back to your site by googling the recipe title. I wanted to let you know in case, they took your recipe without their consent.
They have taken a couple of my own recipes too. If they took your recipes without your knowledge, please report them. If FB gets enough reports against this account, they will shut it down.
Your salad looks wonderful by the way. Have a wonderful evening. All the best~
P.S.
Here is the link to the FB page that took your recipe: https://www.facebook.com/bestcookingrecipess/photos/pb.255798421288577.-2207520000.1422407041./356778897857195/?type=3&theater
Thanks for the direct link, Tammy.
Thank you for taking the time to come and inform me, Tammy. After going to the site, the recipe is actually not mine at all. What this blog HAS done is use/steal my photograph, without permission. My recipe with this photo is an Indian recipe made with Garam Masala and Indian spices; theirs is Asian recipe with soy sauce and ginger. I will confront them on this issue and report as it is unethical at the very least, and technically copyrighted material, as are the recipes themselves (which they didn’t use THIS time). But in all honesty, people steal photos and use them for their own purposes all the time on the internet. I probably won’t pursue it legally unless they start stealing recipes.
I messaged the page owners just now to take down the photo by tomorrow or I will be reporting them to FB. Thank you so much Tammy. I had to go through this photo stealing problem on Pinterest a year ago, too. Such a pain in the rear, dealing with unethical people.
This looks amazing. I wish I could could like this.
Welcome, Cee! You CAN this one. It’s super easy! You can even buy Garam Masala already made up if you don’t have the spices to make it up from scratch like I do. This is another Indian Cabbage dish you might like that is great with ground beef or chicken added and is equally easy to make: https://buttoni.wordpress.com/2009/10/27/spicy-indian-cabbage/
I meant I wish i could cook like this.
This dish looks fantastic! I’ll be trying this in the future 🙂
I do hope you enjoy it Laney. Oddly, it was both light and filling. And welcome to the site! Hope you’ll find other recipes here you end up trying!
Just wondering why the large carb count? It sounds wonderful! Thank you.
Cabbage is pretty high in carbs. Here’s the Fitday.com breakdown, and the carbs really are that high on this veggie combo, with only 6.7 g fiber to deduct away: http://i217.photobucket.com/albums/cc278/buttonbutt/Miscellaneous/Capture-1.png You could reduce the red bell pepper and onion to lower the carbs a bit.
I’m also watching calorie intake closely now to get my last 19# off. You know what they say about the last 15-20# being so hard to get off on ANY diet. So I often fix high veggie/low meat meals like this one these days. This type of dish with 2-3 oz. meat I’m doing a lot more frequently than in the beginning on Atkins. You see, I stalled at 170 for 2 solid years!! I simply had to try something to break that stall! Sticking strict LC just wasn’t working anymore for me. Lowering calories (fat and meat) is the approach I’m trying at present, but trying to keep it still as LC as possible within those parameters.