1/2 cup (8 grams) loosely dill with stems
1 green onion, chopped
Zest from 1 lemon and 1/2 tablespoon fresh lemon juice
1 small head cabbage
Avocado oil or preferred drizzling and cooking oil
Kevin’s Chicken Seasoning
Microgreens of choice
1 green onion, cut in pieces
1 large (4 grams) garlic clove
1/2 cup (8 grams) loose dill with stems
1/2 cup (8 grams) loose cilantro with stems
1/2 cup (8 grams) loose parsley leaves
1 tablespoon (7 grams) lemon juice
1/2 cup (108 grams) avocado oil
1/4 teaspoon pink Himalayan salt or kosher salt
1/4 teaspoon fresh ground black pepper
Break chicken strips apart by massaging chicken in pouch before opening. Cut open pouch, drain chicken broth, and discard. Cut larger pieces of chicken into bite size pieces. Prepare and set aside the dill, green onion, and lemon.
Note: Squeeze about two tablespoons of lemon juice after finely grating the lemon zest. Lemon juice will be used in the chicken and the herb oil.
To Make Magic Herb Oil:
Combine all ingredients for Magic Herb Oil in a mini food processor or blender. Process for 30 seconds or until uniform in color with small green speckles. Set aside.
Note: Magic Herb Oil can be made several hours earlier to allow ingredients to marry.
Prepare cabbage by removing any loose dark leaves. Cut 1/4-inch off the bottom (root) end of the cabbage. Standing the cabbage up, and slice 1/2-inch off two of the small round ends, and use for a different purpose. Cut remainder of cabbage in 1-inch thick steak-like rounds.
To Char Cabbage:
Heat a stovetop grill pan over high. Brush cabbage steaks with avocado oil, on one side, and season with Kevin’s Taco Seasoning. Place the oiled side down, and press firmly with a spatula for a few seconds. Reduce heat to medium-high heat, and continue to cook about 2-3 minutes until golden brown. Brush top side of cabbage steaks with oil and sprinkle with seasoning before turning over. Char the second side 3-4 minutes until golden brown.
Note: If the cabbage is not the desired tenderness after browning both sides turn heat to low and cook a few more minutes.
Under the Broiler:
Line a broiler pan sheet with foil. Brush one side of cabbage with oil and seasoning. Adjust oven rack to 3 to 5-inches below broiler. Under high heat broil cabbage for 4-5 minutes or under golden brown and charred. Turn cabbage over, and oil and season. Broil cabbage for 3-4 minutes or until golden brown and charred.
Note: Cabbage can be oven roasted, on a lined baking sheet, at 425°F, for a total of 30 minutes. Turn cabbage over and continue to roast after the first 15 minutes. Keep cabbage in pan to keep warm until ready to serve.
To Cook Chicken:
Heat skillet over medium-high heat for 1 minute. Add 1 tablespoon avocado oil. Add chicken and green onions, and heat chicken for 1 minute on each side until lightly browned. Reduce heat to low and pour in sauce. Add lemon zest, lemon juice, and dill, stir, and simmer for 30 seconds.
On salad plates, arrange charred cabbage steaks, and top with lemon dill chicken. Drizzle with Magic Herb Oil and sprinkle with microgreens. Enjoy!