Baked red and white cabbage with honey chicken skewers

Ingredients for 4 servings:

• 400 g boneless, skinless chicken breast, cut into pieces
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp soy sauce
• ½ m.-large red cabbage
• ½ m.-large pointed cabbage
• salt and pepper
• 150 g cocktail tomatoes, preferably in different colors
• 180 g lamb’s lettuce

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

a low-calorie, filling lunch or dinner

Preheat the oven to 200°C. Marinate the chicken in the soy sauce, half of the honey, and the oil. Marinate for a while if you like. Cut the cabbage into large wedges. Drizzle with the remaining honey and olive oil. Season with salt and pepper and bake on the middle rack for about 15-20 minutes, until tender and golden brown. Season the chicken with salt and pepper and thread the skewers onto the skewers. Place them either on a wire rack over a baking sheet or in an ovenproof dish. Add them to the cabbage in the oven and roast for about 20 minutes, until golden brown and cooked through. Serve the baked cabbage with the chicken skewers and a fresh lamb’s lettuce salad with tomatoes. Nutritional information: 26g protein, 26g carbohydrates, 10g fat, 290 kcal per serving.