Ingredients:

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For the Jerk Chicken

•   1 1/2 lbs Boneless, chicken breast 
•   2 Tbsp Jerk seasoning or Jerk Marinade 
•   1 Tbsp Avocado Oil
•   Garlic Powder
•   Onion Powder
•   Juice of 1/2 Lime

For the Cabbage Alfredo

•   1 Medium Green Cabbage ( cored and thinly sliced into ribbons)
•   2 Tbsp Unsalted Butter  (Divided)
•   4 Garlic Clove  (Minced )
•   1 1/4 Cups Heavy Cream
•   1 Cup Freshly Grated Parmesan cheese ( plus more for serving)
•   1/4 Cup Chicken Broth  (Plus more as needed)
•   Freshly Cracked Black Pepper
•   Salt (To taste)
•   2 Green Onions ( thinly sliced)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Season the chicken.
Add the chicken thighs to a bowl and season with jerk seasoning, avocado oil, garlic powder, onion powder, and lime juice. Toss until evenly coated. Marinate for 30 minutes if time allows.

2. Cook the jerk chicken.
Heat a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, or until nicely charred and the internal temperature reaches 165°F. Transfer to a cutting board to rest.

Leave the flavorful browned bits and about 1–2 tablespoons of the chicken drippings in the skillet.

3. Sauté the cabbage.
Reduce the heat to medium and add 1 tablespoon of butter. Add the sliced cabbage and sauté for 4–6 minutes, tossing frequently, until tender but still slightly crisp.

Transfer the cabbage to a plate and set aside.

4. Make the Alfredo sauce.
Reduce the heat to medium-low. Add the remaining tablespoon of butter and garlic to the same skillet. Cook for about 30 seconds.

Pour in the heavy cream, scraping the bottom of the skillet to incorporate all of the browned jerk chicken bits into the sauce.

Simmer gently for 2–3 minutes. Reduce the heat to low and gradually stir in the Parmesan until melted and creamy.

Add chicken broth a little at a time until the sauce reaches your desired consistency. Season with black pepper and salt only if needed.

5. Add the cabbage.
Return the cabbage to the skillet and gently toss until every ribbon is coated in the Alfredo sauce. Cook for another 1–2 minutes, just until everything is warmed through.

6. Serve.
Slice the jerk chicken and arrange it over the cabbage Alfredo. Finish with sliced green onions, freshly cracked black pepper, and extra Parmesan.