50 Shades of Green
Always eat the same ol' veggies? There’s a world of produce waiting just outside your comfort zone.
Easy
15 MIN
Roasted cabbage leaves substitute for pasta in this variation on chicken parmesan.
Ingredients
SERVINGS: 2 Serving(s)
- Roasted cabbage slices,* or substitute 1 head of green cabbage
- 1-1/2 pounds Rosemary Chicken Thighs,* or substitute 1-1/2 pounds of any precooked chicken
- 8 ounces spinach leaves
- 1 tablespoon olive oil
- 1 cup of your favorite premade marinara sauce
- Fresh bread
- *If cooking the “stack” of 3 meals, you will have this leftover from Rosemary Chicken Thighs with Roasted Cauliflower and Cabbage Steaks.
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with the one for Rosemary Chicken Thighs with Roasted Cauliflower and Cabbage Steaks and after cooking that, you will be part-way toward two other meals in the stack, this one for Chicken, Spinach and Cabbage Marinara and Curry Chicken Fried Rice.
Instructions
If your cabbage is not yet roasted, preheat oven to 400°. Trim the bottom of ycabbage, remove a few outer leaves, then cut cabbage into 1/2-inch thick pieces. Place them flat on a baking sheet. Brush each slice with a generous amount of olive oil and sprinkle with salt. Roast cabbage slices until golden brown, about 40 to 45 minutes.
If you cooked the first meal in the stack, reheat your cabbage and chicken in the oven on a low broil for 3 to 5 minutes. Slice chicken into 1/2-inch strips. Sauté spinach in a skillet with a teaspoon of olive oil and pinch of salt. Stir gently and cook until slightly wilted. Warm marinara sauce in the microwave or on the stovetop until heated throughout.
Separate roasted cabbage strands so that they resemble noodles, then add some to each plate. Add sautéed spinach and sliced chicken pieces on top. Serve with a side of warm marinara sauce and fresh toasted, buttered bread.
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Know Your Veggies
