Pan-Seared Chicken with Charred Cabbage and Lime Vinaigrette
Ingredients
- 1½ poundchicken breast (boneless, skinless)
- ½ headgreen cabbage
- 2lime
- 3 tablespoonolive oil
- 3 clovegarlic
- 2 tablespoonsoy sauce
- 1 teaspoonhoney
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Slice 1/2 head of green cabbage into 4–6 wedges.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper on both sides.
- 02
Once oil shimmers, add chicken and sear for 6–7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a cutting board and rest for 5 minutes.
- 03
In the same skillet, add remaining 1 1/2 tablespoons olive oil over medium-high heat. Add cabbage wedges and cook undisturbed for 3–4 minutes per side until charred and tender-crisp.
- 04
In a small bowl, whisk together juice from 2 limes, soy sauce, honey, minced garlic, and red pepper flakes.
- 05
Slice chicken and return to the skillet with the cabbage. Pour vinaigrette over everything and toss gently to coat. Serve warm.
Spice Tips
For extra depth, add 1 teaspoon sesame oil to the vinaigrette or a pinch more red pepper flakes. A splash of rice vinegar sharpens the acidity if you want more zing. Fresh cilantro or mint scattered over at the end adds herbaceous freshness.
This recipe also works beautifully with chicken thighs if you prefer more flavor and juiciness. The cabbage can be made ahead and served at room temperature if needed.