Cajun Chicken & Cabbage Recipe With Sausage Is High-Fiber & High-Protein (20 Minutes, 7 Ingredients) High Fiber Recipes High Protein Recipes Chicken Recipes Dinner Beef Pork Gluten-free Budget Recipes

No, the keto diet is not on my radar – but cabbage, sausage and chicken are! One-pan recipes ready in about 20 minutes are, too. This Cajun chicken and sausage recipe is so simple, and one of the best new recipes I've made this month. Enjoyed every flavorful bite!

Here is your shopping list for this one-pan, gluten-free, high-protein and high-fiber Cajun chicken recipe: olive oil, boneless chicken breast, Cajun seasoning, sausage, butter, fresh garlic and cabbage (read about the impressive health benefits of cabbage).

Boneless chicken is seasoned with Cajun seasoning and then browned in a skillet. Sausage is added and browned, then both proteins are removed to a plate. The cabbage and garlic are cooked in the pan drippings and butter until crisp-tender. Put the chicken and sausage back into the pan, season with salt, pepper and more Cajun seasoning, and get ready to dip in!

Use whatever sausage you like. I used a raw Chaurice Cajun/Creole sausage, but andouille, smoked sausage, Polish kielbasa, even Italian sausage would work. I like to chop my cabbage and put it into a colander so I can wash it well.

This skillet chicken recipe is a meal on its own. I didn't serve a side dish, but you could add a fresh garden salad with homemade salad dressing. 

Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 large boneless/skinless chicken breast, cut into bite-sized pieces (about 2 cups)
• 2 teaspoons Cajun seasoning or seasoned salt
• 12 ounces sausage, sliced or cut into chunks
• 1 - 2 tablespoons butter
• 4 cloves garlic, minced
• 1 small head green cabbage, chopped (about 4 cups)

Here's how to make it: 

1. Season the chicken with the Cajun seasoning. (I used Tony Chachere's Creole Seasoning but use your favorite.)
2. Heat the olive oil in a skillet. Cook the chicken until browned on both sides and just cooked through. Remove to a plate.
3. Add the sausage and cook until browned and cooked through. (Smoked sausage will take less time than raw sausage.) When cooked, remove to the plate with the chicken.
4. Leave the drippings in the pan and add the butter, garlic and cabbage. Cook until cabbage is desired tenderness (I left mine crisp-tender).
5. Put the chicken and sausage back into the pan and heat through. Add salt, pepper and more Cajun seasoning, if desired. Store any leftovers in an airtight container in the fridge. This recipe reheats nicely in the microwave for lunch or dinner again the next day.

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