Creamy Chicken and Cabbage Skillet with Almond Milk

1Heat the olive oil (1 tablespoon) in a large skillet over medium heat.

2Add the diced onion (1) and sauté until translucent, about 3-4 minutes.

3Stir in the minced garlic (3 cloves) and cook for an additional 1 minute until fragrant.

4Add the chicken pieces to the skillet, season with salt, pepper, paprika (1 teaspoon), and thyme, and cook until the chicken is browned and cooked through, about 6-8 minutes.

5Once the chicken is cooked, add the chopped cabbage (2 cups) to the skillet and stir well to combine.

6Pour in the almond milk, bringing the mixture to a gentle simmer.

7Cover the skillet and let it cook for about 5-7 minutes, or until the cabbage is tender.

8Stir occasionally, ensuring the chicken and cabbage are well coated in the creamy sauce.

9Once done, remove from heat and sprinkle the toasted almonds on top before serving.