Spiced Chicken, Cumin Red Cabbage with Ginger Tahini Sauce 

 

The darker the food the higher the antioxidant level. A great reason to eat red cabbage as well as it tasting good and being very versatile. It’s delicious shredded in a Slaw or pulsed to make ‘rice’. I’m not tolerating raw cabbage very well right now so I steam sautéed it. 
I cooked one grated cabbage in some coconut oil, ground cumin and coriander and a little water and steam sautéed on a very low heat with the lid on for 10 minutes. There will still be a little crunch to the cabbage and it will sweeten with cooking.
Meanwhile I flattened two chicken breasts between baking parchment using a rolling pin until thin. I sautéed the chicken with middle eastern spice mix then turn the heat down to cook through. I made the sauce with 1 tablespoon each Tahini and water and olive oil, 1 teaspoon apple cider vinegar and some grated ginger. Apple cider vinegar has many benefits including helping to digest protein and speed up the metabolism. 
I sprinkled on some broccoli sprouts to serve. 
Serves 2 so great for cold leftovers the next day for work.