Skillet Roasted Chicken with Cabbage

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  Cabbage, Green(900g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 teaspoons sea salt
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  Chicken Breast, Boneless Skinless(2041g)
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  Taco Seasoning, Packet (E.G. Old El Paso)(30g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Cilantro, Fresh
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  Lime

Instructions

1. 1Pat the chicken breasts dry with paper towels, then season both sides generously with the taco seasoning packet, working it into the meat.
2. 2Heat olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering, then place the seasoned chicken breasts in the skillet and cook 6–8 minutes per side until golden brown and the internal temperature reaches 165°F when checked with an instant-read thermometer.
3. 3Transfer the cooked chicken to a cutting board and let rest 5 minutes, then slice or shred into bite-sized pieces.
4. 4In the same skillet, add the shredded cabbage and a splash of water, scraping up any browned bits from the bottom. Cook over medium heat for 8–10 minutes, stirring occasionally, until the cabbage is tender and lightly caramelized.
5. 5Return the shredded chicken to the skillet with the cabbage, toss to combine, and cook for 1–2 minutes until heated through.
6. 6Remove from heat, squeeze the lime over the mixture, and stir in the fresh cilantro.
7. 7Divide the chicken and cabbage mixture evenly into 6 airtight containers while hot, then cool to room temperature before sealing and refrigerating.