Chicken and Cabbage Mexican Skillet

Simple chicken and cabbage skillet with Mexican spices. Low potassium and kidney friendly.
Appropriate for: Low-cholesterol, Low-fat, Low-phosphorus, Low-potassium
Diet preference: Gluten-free, Nut-free
Meal type: Dinner, Lunch, Main course
Season: Spring, Summer
Cuisine type: Caribbean, Mexican
Ingredients
Yield:
4 Cups
  • 12 oz cooked shredded chicken breast
  • 3 cups green cabbage, sliced
  • ½ cup onion, sliced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 lime wedge
Mexican chicken, cabbage, onion skillet
Directions
Prep: 10 min, Cook: 10 min, Total: 20 min
  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and cabbage and cook until softened, about 5–7 minutes.
  3. Stir in shredded chicken, smoked paprika, and cumin. Cook until warmed through.
  4. Remove from heat and squeeze lime juice over the skillet before serving.
Nutritional Information
Serving size: 1 Cup
  • Calories: 260 kcal
  • Carbohydrates: 9 g
    • Dietary Fiber: 3 g
    • Total Sugars: 4 g
  • Protein: 22 g
  • Fat: 9 g
    • Saturated Fat: 1.5 g
  • Sodium: 150 mg
  • Potassium: 320 mg
  • Calcium: 70 mg
  • Phosphorus: 190 mg

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These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.
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