With the holidays looming, we're all about budgeting (all those toys won't buy themselves, amirite?) So while cabbage may not sound sexy, just you wait. This stuff is so tender and flecked with tasty browned bits, you'll be doubling this recipe the next time you make it (and you will). 

Makes 4 servings
 

What you need 

4 large boneless, skinless chicken breasts (about 8 ounces each)
coarse salt and freshly ground black pepper
2 tablespoons Tessemae’s Lemon Garlic
3 tablespoons Tessemae’s Zesty Ranch
1 small head green cabbage (about 2 pounds), cored and very thinly sliced
2 cups shredded kale
1 cup shredded carrots
¼ of a red cabbage, very thinly sliced

What you do

1. Pound chicken between 2 sheets of plastic wrap to ½-inch thick; season with salt and pepper.
2. Heat 1 tablespoon Lemon Garlic in a cast iron pan over high heat. Carefully place two chicken breasts in pan and cook until deep golden brown, about 4 minutes. Flip and cook until cooked through, about 2 minutes more. Remove to a plate and repeat with remaining 1 tablespoon Lemon Garlic and two chicken breasts.
3. Reduce heat to medium and add 2 tablespoons Zesty Ranch to pan. Add half of cabbage, carrots, and kale to pan and season with salt and pepper. Cook, stirring often, until lightly browned and wilted, about 4 minutes. Add remaining half of cabbage and toss until wilted.
4. Toss red cabbage with remaining 1 tablespoon Zesty Ranch and salt and pepper. Cut chicken into 1-inch slices and serve over cabbage salad. Top each breast with red cabbage and serve.