Rub Potion #9 Chicken with Braised Savoy Cabbage

Cyrus was just a little too awake (and happy) to be put to bed just yet... so he got to cook with us for a little while on Wednesday night... lucky little dude.

So Wednesday night we usually try and do something a little less time consuming because I have a women's group I have to get to by 8 o'clock. 

Olivers, this week, had boneless, skinless chicken breast on sale for $4.99 a pound. We simply bought two which ends up being a little less than .75 of a pound. Tuesday night Ryan put them in a freezer bag with avocado oil and Oliver's "Rub Potion #9," which has way too many ingredients to list. It is honestly super delicious and only $3.99 for a significant amount. Shout out to my sister-in-law, Bria, for recommending it to us! We are officially hooked!

We BBQed the chicken and Ryan put it on the grill while I put our little Cy Guy down for bed. (The timing just happens to work out well for us) Ryan usually cooks the chicken for about 20-25 minutes (depending on the size of the chicken breasts). And then, as always, he likes to rest the meat for 8-10 minutes once its off the grill. 

While the meat was on the grill, we tried something new; braised savoy cabbage with bacon. This recipe was also from the Paleo Foodie Cookbook, that we got from the library.

4 Bacon slices, diced - We did 5 because we love bacon

1 head savoy cabbage

1 cup carrots, peeled and diced - Ryan forgot we needed carrots when he made the carrot puree on Tuesday night so we did it without carrots but I am sure they would make it great!

.5 yellow onion, diced

.25 cup garlic, diced

Sea salt and pepper

.5 cup chicken broth

"Heat a heavy-bottomed pan over medium-low heat. Add bacon and cook until cripsy. Once bacon is cooked, set bacon bits aside, leaving bacon fat in the pan. Let the bacon fat cook slightly. 

Meanwhile, cut the heads of the cabbage in quarters. Cut out the cores and cut the quarters into thick clices. Add the carrots and onion to the pan and cook over medium-high heat until soft, about 10 minutes. Add the garlic and saute for 2 more minutes. stir in the cabbage and generously salt and pepper.

Add the chicken broth. Turn down the heat to a simmer, cover and cook for about 15 minutes or more until the cabbage is tender and check brother had evaporated. Top with bacon bits and serve immediately." 

So here is what we thought! 

Ryan says, "The rub was great and the chicken was cooked really well. The rub can be a little salty so next time, I want to add a little more brown sugar to the rub to balance out the saltiness and to add some caramelization to the outside of the chicken when it is on the grill." Ryan also wanted to note that "We shop a lot at Trader Joe's, but we have been having bad luck with their chicken. It tends to go bad very quickly and doesn't taste as good as chicken from Oliver's or Whole Foods." "The real star of the meal was the cabbage. It was very flavorful and very fresh tasting. It was a really good mixture of textures because of the softness of the cabbage and the crispy bacon on top." It is making my mouth water just thinking about it! 

We also forgot to mention that we made a quick side salad as well. It was an arugula salad with grilled artichoke hearts and avocado with our absolute favorite dressing (even though it is not the cheapest) Girard's Champagne Dressing. And you know, because we are trying to be healthy, we got the "lite" version : )

This cabbage recipe was super simple and totally worth trying! All in all dinner took us about 40 minutes to make... Very easy and very delicious.