Ingredients
2 whole chicken breast
1 very small head green cabbage
3 medium potatoes
1 large onion
1 green pepper
1 red pepper
olive oil
salt and black pepper ,to taste
2 tsp fresh rosemary, chopped or
1 tsp dried rosemary, crushed
Directions:
1. Cut chicken breast into 1-inch chunks. Cut cabbage into desired size and cut potatoes, onion, and green and red peppers into 1-inch cube.
2.Heat 1 tbsp olive oil in a skillet, cook chicken, sprinkle 1/2 tsp salt and 1/2 tsp pepper until chicken is lightly browned and just loses its pink color throughout. Remove chicken into a bowl and set aside.
3. In the same skillet, heat 1 tsp olive oil, cook cabbage with 1/2 tsp salt, stirring continuously until cabbage is coated with oil. Add 1/2 cup of water and heat to boiling until cabbage is tender crisp. Transfer cabbage into another bowl and set aside.
4. In the same skillet, heat 2 tbsp olive oil, cook potatoes, onion and add 1/2 tsp salt, until potatoes are lightly browned. Stir in the green and red pepper, rosemary, black pepper, stirring frequently until vegetables are tender. Return chicken and cabbage to the skillet, mix all together and heat through.
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