• 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. Chop garlic, ginger, cilantro, and slice pepper.
2. Preheat a large skillet over medium-high heat for 1 minute, then add 1 Tbsp. olive oil.
3. Spread out cabbage onto skillet and cook, occasionally turn until deeply golden brown (3 to 4 minutes per side) and transfer cabbage to plate.
4. In the same skillet over medium heat, add 1 Tbsp. of olive oil, garlic, ginger, tomato paste, chickpeas, and pepper. Cook for 1 minute or until fragrant and stir often.
5. Add coconut milk, turmeric, cilantro salt and pepper. Then mix in cabbage and bring to a simmer. Top with lime juice.
6. Cover and cook until cabbage is very tender, approximately 20 minutes.
7. Preheat oven to 425°F and season chicken with desired spices. Cook for 25 minutes, or until internal temperature reaches 165°F.
8. Plate cabbage, top with cilantro and 4 ounces of chicken breast.