Keto Coriander Chicken with Cabbage and Zucchini Saute

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    40 min

Keto Coriander Chicken with Cabbage and Zucchini Saute

15 ratings

This dish is great to double or triple for your weekly meal prep. Chicken breasts are often thought to be boring, but this chicken is seasoned with coriander, lemon, fresh herbs and lots of olive oil before being seared and cooked until golden. The chicken is paired with a tasty mix of zucchini and red cabbage spiced with turmeric. This is a perfect warming meal during the Winter, but also light enough to enjoy in the hottest months. If you’d like, you can also substitute chunks of chicken thighs or ground beef for the chicken breast.

  • Net Carbs

    0.8 g

  • Fiber

    0.3 g

  • Total Carbs

    1.1 g

  • Protein

    35.1 g

  • Fats

    21 g

341 cals

Keto Coriander Chicken with Cabbage and Zucchini Saute

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Chicken Breast

    Chicken Breast

    1 pound

  • Garlic Raw

    Garlic Raw

    3 clove

  • Olive Oil

    Olive Oil

    5 tablespoon

  • Spices Coriander Seed

    Spices Coriander Seed

    ¾ tsp

  • Paprika


    ½ tsp

  • Spices Cumin Seed

    Spices Cumin Seed

    ¼ tsp

Recipe Steps

steps 6

40 min

  • Step 1

    Cut the chicken breast into 1 inch cubes. Toss the chicken with 1 Tbsp. olive oil, 2 cloves worth of chopped garlic, ½ tsp. coriander, paprika, cumin, and ½ tsp. Salt. Thinly slice half of the lemon. Heat 3 tablespoons of olive oil in a stainless pan over medium high heat. Once hot, add the chicken breast to the pan in a single layer. Place the lemon slices on top of the chicken.
    Step 1
  • Step 2

    Let the chicken brown for 2 minutes, then carefully flip the chicken over and allow to brown for another 2 minutes on the other side. Reduce to medium heat and continue cooking until the chicken is no longer pink. Squeeze half of the remaining lemon into the pan. Chop the parsley and cilantro and add in 2 tablespoons of chopped cilantro and 2 tablespoons of chopped parsley. Give the chicken a stir and remove the chicken from the pan.
    Step 2
  • Step 3

    Thinly slice ½ a head of red cabbage to yield about 2 cups of cabbage. Quarter a large zucchini and chop the pieces to yield about 1.5 cups of cabbage.
    Step 3
  • Step 4

    Add the last tablespoon of olive oil to the same pan over medium heat. Once hot, add the zucchini slices and stir.
    Step 4
  • Step 5

    Once the zucchini softens slightly, add the cabbage, the remaining lemon juice, turmeric, ¼ tsp. coriander and ¼ tsp. salt. Saute with tongs until the cabbage and zucchini have softened. Season to taste. Top the vegetables with the remaining chopped cilantro and parsley.
    Step 5
  • Step 6

    Plate the chicken and vegetables and add extra lemon juice and salt if needed. Enjoy!
    Step 6

Comments 14

  • Sam

    Sam 22 days ago

    Please update the ingredients in this Featured Recipe.

    • tshrestha

      tshrestha a year ago

      There is no zucchini or cabbage listed on ingredients. I wonder if that’s included in the calories?

      • SuperKale945083

        SuperKale945083 a year ago

        Neither is the cilantro and parsley.

    • dz5

      dz5 2 years ago

      I liked the recipe. I did my own adaptation. I didn’t use zucchini, just cabbage. I used granulated garlic and onion. I really liked adding the lemon juice and slices.

      • Tammy

        Tammy 2 years ago

        Very tasty! I added less oil, and MORE garlic, and tossed the veggies with the chicken after it was browned— it was great- we got more than six servings from it.

        • Sonia

          Sonia 4 years ago

          With all due respect to the recipe writer.. this dish turned out terrible!

          • Anonymous

            Anonymous 4 years ago

            What's the actual serving size?

            • Anonymous

              Anonymous 4 years ago

              Didn't use so much oil. 3 TBSP was plenty

              • Anonymous

                Anonymous 5 years ago

                Yum yum

                • Daliah

                  Daliah 5 years ago

                  Delicious recipe, my family and me love it

                  • fatma

                    fatma 5 years ago

                    I made thıs thıs evenıng and ı wıll say the corrıander and lemon made the chıcken super tasty. Salad was also delısh

                    • Bethdewolfe

                      Bethdewolfe 6 years ago

                      Delicious! Will make again!

                      • karabethcole

                        karabethcole 6 years ago

                        This was delicious! The farmers market was out of red cabbage so I used a head of broccoli instead. My 2yr old and 6yr old ate it up

                        • recipewriter

                          recipewriter 6 years ago

                          So glad you enjoyed it!