"No Roll" Chicken Cabbage Roll

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ¼ cup or 46g

• Chicken breast

  Broilers or fryers, meat only, raw

  6 oz or 170g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Cabbage

  Raw

  4 cup, shredded or 280g

• Red peppers

  Sweet, cooked, boiled, drained, with salt

  4 tbsp or 48g

• Tomato paste

  Canned, without salt added

  4 tbsp or 64g

• Mustard

  Prepared, yellow

  2 tbsp or 30g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic powder

  Spices

  1 tsp or 3g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Rice wine vinegar

  1 tbsp or 15g

Directions

1. Cook the rice according to package instructions and let it cool.
2. In a pot, bring water to a boil, add the chicken breast, and cook for 8-12 minutes until no longer pink and fully cooked to 165°F. Drain and let cool slightly before chopping into bite-sized pieces.
3. Heat oil in a large skillet over medium heat. Sauté the chopped onion and shredded cabbage until softened, about 5-7 minutes.
4. Add chopped chicken, cooked rice, roasted red peppers, tomato paste, mustard, pepper, garlic powder, oregano, and rice wine vinegar to the pan with the onions and cabbage.
5. Mix well, stirring until heated through, and serve.