Moroccan Chicken Bowl

Spice up your everyday chicken dinner with sweet and savory flavors you already have in your pantry.

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-ounce) 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

Method

1. 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.
2. Make tomato salad: Toss cherry tomatoes with olive oil, scallion, salt, and pepper.
3. 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.
4. 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.
5. Assemble bowls: Combine arugula, chicken, tomato salad, slaw, and pickled onions in bowl.