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Cabbage, Rice and Chicken (w/cilantro)


Units Scale
  • 2 large chicken breasts cut into bite sized pieces
  • 114 oz bag of Cole Slaw mix
  • 3 large stalks of celery (chopped)
  • 1/2 of a large onion (chopped)
  • 34 large garlic cloves (pressed or chopped)
  • 1/21 cup chicken broth
  • 1 cup of rice (cooked)
  • Avocado oil (or olive for sauteing chicken and vegetables)
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Fresh cilantro (chopped)
  • Salt and Pepper (to taste)


  1. Cook rice according to package directions and set aside.
  2. Add oil to pan and cook celery and onion for 5-8 minutes.
  3. Add garlic and saute 1-2 minutes.
  4. Add cabbage mix and stir fry for another 5 minutes or so.
  5. While that is cooking, cook chicken in a separate pan.
  6. Stir cooked rice into the cabbage mixture. Mix well.
  7. Add 2 tablespoons of olive oil and 2 tbsp of butter.
  8. Add salt and pepper to taste.
  9. Add cooked chicken and 1/2 cup of broth. (or more, as needed)
  10. Add chopped cilantro last. Stir well.
  11. Plate and garnish with extra chopped cilantro.


I like my vegis and cabbage to have a very slight crunch so I keep this mind with cook times on all.
Also, adding more chicken broth will further soften the vegetables and is the reason I only use 1/2 cup for flavor. You can use more, and/or cook longer for a more tender finish.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes