• 2 tbsp. olive oil
• 1 ½ lbs. green cabbage
• 4 cloves of garlic
• 1 piece of ginger, peeled and finely chopped
• 2 tsp. tomato paste
• 1 tsp. turmeric
• 1 can chickpeas, drained and rinsed
• 1 can low fat coconut milk
• 1 red pepper, thinly sliced
• 1 lime, juiced
• 1 bunch of freshly chopped cilantro
• 1 lb. chicken breast

1. Preheat a large skillet over medium-high heat for 1 minute, then add 1 tbsp. olive oil.
2. Arrange cabbage cut side down in skillet and cook, occasionally turn until deeply golden brown (3 to 4 minutes per side) and transfer cabbage to plate.
3. In the same skillet over medium heat, add remaining tablespoon of olive oil, garlic, ginger, tomato paste, turmeric and cook. Stir often until fragrant, about 1 minute then season with salt.
4. Add chickpeas, coconut milk, bell pepper and ½ cup of water.
5. Nestle cabbage into pan and bring to a simmer.
6. Cover and cook until cabbage is very tender, approximately 20 to 25 minutes.
7. Preheat oven to 425°F and season chicken with desired spices. Cook for 25 minutes, and make sure chicken temperature reaches 165°F.
8. Plate cabbage and top with 4 ounces of chicken breast.