x
Spring Tomorrow
Food ยท Recipes ยท Travel

Garlic and Thyme Chicken with Mashed Green Cabbage Recipe

One thing about getting store-bought herbs instead of growing your own is that the portion of each packet of herbs is often more than what is enough for a recipe. I mean, we wouldn’t be throwing one big bunch of herbs into one particular dish and totally kill the taste, would we? When I do my meal planning for the week and I do require herbs for one day, I will just try to include another 1 or 2 more mealsย that I can incorporate the same herbs into so there will be no waste. Thyme has this light aroma and slightly minty flavour that goes really well with poultry whereas garlic gives a sharpness to the dish. When both combined in a chicken dish like this, what you get is a piece of succulent chicken breast infused with a herby fragrance that isn’t overpowering and is perfectly light on the palates too.

This recipe is considered low-fat and low-calories as I’ve used cabbage (cos’ I didn’t want to waste that half head in the fridge!) for the mash which contains skimmed milk and greek yogurt. Absolutely healthy meal ๐Ÿ˜‰ Enjoy this Garlic and Thyme Chicken with Mashed Green Cabbage Recipe!

Garlic and Thyme Chicken with Mashed Green Cabbage Recipe

Garlic & Thyme Chicken with Mashed Green Cabbage Recipe

Ingredients (serves 2)
2 skinless chicken breasts (make a few slits on uppermost side)
1 tbsp fresh thyme leaves, finely chopped
3 cloves garlic, finely chopped
1 tbsp olive oil
salt & freshly ground black pepper

For the mashed cabbage, blitz the following ingredients in a food processor till coarsely mashed up:
1/2 head small green cabbage, coarsely chopped & steamed till tender
2 tbsp skimmed milk
1/4 cup greek yogurt
salt & freshly ground black pepper

Instructions
1. Combine the chicken breasts with the thyme, garlic and olive oil. Season with salt and pepper. Set aside till ready to cook.
2. Preheat oven to 190 deg C on Grill with fan. Line a baking tray with aluminium foil and lightly grease with olive oil.
3. Transfer the chicken breasts onto the baking tray and spoon theย remainingย garlic-thyme marinate on top of the chicken. Insert into highest shelf of oven and bake for approx. 20 minutes till chicken is cooked through.
4. Serve the chicken on top of the mashed cabbage or any side of your choice.

20 Comments

  • Hi! Your blog is absolutely stunning! I’m still new to blogging, so I’m still trying to figure things out. Thanks for following my blog ๐Ÿ™‚

  • eastgirl83 says:

    I shared this on facebook because I love your tip about using up green cabbage by making a mash with milk and greek yoghurt – I usually keep some creme fraiche in my fridge so I am going to have to try this!
    Frugal Mrs P xxx

    • Geri Tan says:

      Thanks for sharing ๐Ÿ™‚ I made the mashed cabbage just like how I would make mashed potatoes. Just didn’t want to waste any ingredients left in the fridge so most likely other types of vegetables could also be experimented with. Let me know if you like it! ๐Ÿ™‚

  • This sounds delicious! Will give it a try soon ๐Ÿ™‚

  • I’ve never come across mashed cabbage before – although I do have a soft spot for colcannon. Sounds intriguing.

    • Geri Tan says:

      I just made it up with my leftover cabbage and because I left it in the steamer for too long, it turned out to be a little mushy hence I decided to make it into a mash. Works though. Give it a try ๐Ÿ™‚

  • I’ve found that if I just put my herbs in a pot in an enough sunny window and make sure I water them, they’ll stay fresh for at least a week, sometimes two. Thyme is a little tricky because it tends to get dry pretty quick, but it works with almost any other herb. Instead of/in addition to flowers!

  • Hannah says:

    Hi, I think your blog is great and have nominated it for a Liebster award here: https://teacupsandbookleaves.wordpress.com/2015/04/12/liebster-award-nomination/. I hope you’d like to take part!

  • FarmerFi says:

    Great idea with the cabbage. I often have some leftover from other stuff so will give this a try. I’ve got a recipe for a potato and cabbage casserole which works pretty well, the cabbage gets lovely and melty ๐Ÿ™‚

  • Jackie Flood says:

    Wow, great photo! This sounds delicious and very healthy, too!

  • lindaravello says:

    Hello Geri, I am SO pleased that you liked my post for Chicken Tarragon Bake – as it brought me here to your amazing blog site! Oh my, does mine look amateur, I only began for fun a few months back and am really enjoying it. I seem to have a strange ‘Singapore’ thing going on atm, where I keep either meeting people from there, or who have just visited there – maybe I should check it out, it looks wonderful……..

    • Geri Tan says:

      Hello Lindy! You have some great recipes there which I’ve bookmarked for later. Have also followed your blog too. Though you’ve just started blogging, I think you’re already doing an amazing job. I always enjoy reading posts with descriptive or narrative style of writing and that is what you do so it feels a little more personal and special so I can know what’s going on with you and what’s happening on your side of the world ๐Ÿ™‚ Oooh, seems like you have an affinity with Singapore ๐Ÿ˜‰ Perhaps it’s time to plan for a holiday here!!

      • lindaravello says:

        Hi Geri – I was flying back from Liverpool to Paris yesterday, I was in the window seat and a young couple sat next to me, we began to talk and I asked where they were from – you guessed it – Singapore! What was even more bizarre, was that the only places that they were visiting during their trip to Europe were London, Liverpool and Paris! Plus they both work at Rafles – he is a chef, so we bagan talking about food – his speciality is ‘chilli crab curry’ I SO need to get over there……..

        • Geri Tan says:

          Hello Lindy! Nice to know you’ve met two of our fellow Singaporeans and got to know about our national dish (chilli crabs) too ๐Ÿ˜‰ Nobody should leave Singapore without eating chilli crabs! And yes, I also think you should start planning a trip to Singapore soon because you’ll be amazed (and tempted) by the array of food we have here! ๐Ÿ™‚

Leave a Comment

%d bloggers like this: