Step 1

In a large bowl, arrange chicken thighs and sprinkle with all of the chicken seasoning ingredients except for the olive oil. Mix everything well to combine and marinate for 15-30 minutes (or overnight).

Step 2

In a large skillet, add olive oil over medium-high heat. Place the chicken skin side down, reduce the heat to medium and cook for 4 to 5 minutes on each side, or until chicken reaches an internal temperature of 165°F (75°C). Set chicken aside on a plate.

Step 3

Place the cabbage on a cutting board and cut it in half. Thinly slice each side and discard the core.

Step 4

Place the sliced cabbage in a colander and rinse. Set aside to drain.

Step 5

In a large and deep skillet, melt the butter over medium-high heat. Add the cabbage, salt, pepper and red pepper flakes. Sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender. Season according to your taste and set aside.

Step 6

In the same skillet, add 1 tablespoon of butter, zucchini, salt and pepper. Sauté until it’s tender.

Step 7

Meal-Prepping: Place an even amount of chicken, cabbage, and zucchini into 4 glass containers. Cover with the lid and place in the fridge for up 4 days. Heat in the microwave for about 1½-2 minutes. The time depends on the power of your microwave.