Serves: 4
Prep: 30 minutes
INGREDIENTS
BASE
- Arugula
MOROCCAN CHICKEN
- 1 tsp. sweet paprika
- 1/2 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/4 tsp. Pepper
- 4 (5-oz) boneless skinless chicken breasts
- 1 tbsp. olive oil
TOMATO SALAD
- 1 pt. cherry tomatoes, halved
- 1 tbsp. olive oil
- 1 sliced scallion
- Pinch salt
- Pinch Pepper
SWEET ‘N’ TANGY SLAW
- 2 tbsp. cider vinegar
- 1 tbsp. honey
- 1/4 tsp. salt
- 1/4 tsp. Pepper
- 1/2 large head red cabbage, cored and shredded
QUICK PICKLED ONIONS
- 2 tbsp. red wine vinegar
- Pinch salt
- Pinch sugar
- small red onion, thinly sliced
DIRECTIONS
- Make chicken: Combine sweet paprika, ground cumin, cinnamon, salt, pepper, and pinch of red pepper flakes. Rub onto chicken breasts. Heat olive oil in a large skillet on medium. Cook chicken breasts until golden brown, 2 to 3 minutes per side. Transfer to oven and roast at 425°F until just cooked through, 9 to 11 minutes.
- Make slaw: Whisk together cider vinegar, honey, salt, and pepper. Toss with red cabbage. Let sit, tossing occasionally, at least 10 minutes or refrigerate up to 3 days.
- Make pickled onions: Whisk together red wine vinegar, sugar, and salt. Toss with small red onion. Let sit, tossing occasionally, for at least 20 minutes or refrigerate up to 3 days.
- Make tomato salad: Toss cherry tomatoes with olive oil, scallion, salt, and pepper.
- Assemble bowls: Combine arugula, chicken, tomato salad, slaw, and pickled onions in bowl.
Original recipe from Woman’s Day can be found here!
