Italian Chicken Skillet


  • 2 chicken breasts, 6 oz each
  • 1 tbsp grape seed oil (or non-stick cooking spray)
  • 3 cups cabbage, shredded
  • 1 green onion, chopped
  • 2 celery stalks, finely sliced
  • 1 canned diced tomatoes, 14.5 oz, low sodium
  • Sea salt, to taste
  • Italian seasoning, to taste
  • Garlic, to taste



  1. In a large skillet over medium, heat grapeseed oil and add in chicken. Cook for 10 minutes per side or until chicken is thoroughly cooked and golden.
  2. Cook veggies until they begin to soften. Cut chicken into bite-sized pieces and set aside.
  3. Using the same skillet, add veggies and sauté for a few minutes until they begin to brown.
  4. Add chicken to skillet and sauté all ingredients together.
  5. Reduce heat to low and cook for 5-10 minutes until ingredients are fragrant.
  6. Garnish with fresh basil to taste.

Adapted from