"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

• Cabbage

  Raw

  4 cup, shredded or 280g

• Onions

  Raw

  ½ medium or 55g

• Roasted Red Peppers

  Freshdirect

  2 oz or 55g

• Tomato paste

  Canned, without salt added

  4 tbsp or 64g

• Water

  Plain, clean water

  ½ cup or 118g

• Mustard

  Prepared, yellow

  2 tbsp or 30g

• Pepper

  Spices, black

  2 dash or 0.2g

• Garlic powder

  Spices

  1 tsp or 3g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Rice wine vinegar

  1 tbsp or 15g

Directions

1. Prepare rice as per package directions; set aside to cool.
2. Bring a pot of water to boil. Add chicken breast and boil for 8-12 minutes, or until cooked through and no longer pink. Drain and set aside to cool slightly. Chop into bite-sized pieces.
3. Boil the cabbage for 3-5 minutes; drain and set aside.
4. Mix remaining ingredients together and then mix again with the cabbage and chicken. Serve in bowls.

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