🛒 Ingredients (Serves 1)

• 120g raw chicken breast
• Spray cooking oil (low calorie)
• 1 tsp olive oil
• Coarse sea salt (to taste)
• 1 green chilli (adjust to heat preference)
• ½ onion
• 1 garlic clove
• 1 tsp sesame seeds
• Fresh ginger (grated, around ½ tsp or to taste)
• Black pepper (to taste)
• ½ head of cabbage (any type — crunchy sweet or red cabbage works great)

👩‍🍳 Method

1. Prep the Chicken

Use a meat tenderiser to flatten the chicken breast. This ensures even cooking and makes it more tender.
Lightly spray a non-stick pan with cooking oil and place the chicken on medium heat.

2. Add Flavour

Chop the onion, garlic, ginger, and green chilli.
Add them to the pan with the chicken, turning occasionally.
Cook for 5–10 minutes until the chicken is browned on both sides and cooked through (no pink inside or juices).

3. Prepare the Cabbage

Shred the cabbage into fine strips using a knife or food processor.
Toss in a bowl with 1 tsp olive oil, 1 tsp sesame seeds, and a dash of sea salt and black pepper.

4. Combine & Serve

Once the chicken is cooked, slice it thinly and serve on top of the cabbage salad.
Optional: Add a squeeze of fresh lemon for extra zest.

💡 Quick Tips

• This recipe is meal-prep friendly – just keep the cabbage and chicken stored separately for freshness.
• Want more colour? Add shredded carrots or bell peppers.
• Love extra heat? Drizzle a little sriracha or sprinkle chilli flakes on top.

A delicious balance of protein, fibre, and healthy fats — and it comes together in under 20 minutes.
Let me know if you’d like a printable version or want to add macros for this one too!