Careme

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Cutlets (1 lb) 1 lb $3.50 (sale)
• Zucchini 1 lb, cut into 1/2-inch half-moons $1.19/lb
• Green Cabbage 1 lb (about 1/2 medium), thinly sliced $0.79/lb
• Kroger® Radishes (16 oz) 1 bag, thinly sliced $1.99
• Fresh Limes 1 lime, juiced (plus wedges to serve if you like) $0.89 each
• Jumbo Yellow Onions 1 small onion, thinly sliced (optional, for slaw) $0.89/lb

Instructions

1. Prep: Pat dry 1 lb chicken breast cutlets; season both sides with 1 1/2 tsp kosher salt and 1/2 tsp black pepper (use what you have). Zest/juice 1 lime into a small bowl; stir in 2 tbsp olive oil (pantry) and 1 tsp dried oregano (or Italian seasoning).
2. Prep: Slice 1 lb zucchini into 1/2-inch half-moons. Thinly slice about 1 lb green cabbage (about 1/2 a medium head). Thinly slice 1 bag (16 oz) radishes. If using onion, thinly slice 1 small onion.
3. Make the slaw: In a large bowl, toss sliced cabbage (1 lb), sliced radishes (16 oz), and optional sliced onion with half the lime-oil dressing. Taste and add a pinch more salt/pepper as needed. Set aside to crisp up while you cook.
4. Sear the chicken (stove): Heat a large skillet over medium-high heat with 1 tbsp oil (pantry). Add chicken cutlets (1 lb) in a single layer and cook 3–4 minutes per side until browned and the thickest part reaches 165°F. Transfer to a plate; drizzle with 1–2 tbsp of the remaining lime dressing.
5. Cook the zucchini (stove): In the same skillet, add 1 lb zucchini and a pinch of salt. Cook 6–8 minutes, tossing occasionally, until browned in spots and tender-crisp. Add 1 tbsp water if the pan gets too dry.
6. Serve: Plate chicken with the sautéed zucchini and a big pile of cabbage–radish slaw. Finish with extra lime wedges if you want it punchier.