Moroccan Chicken Salad Recipe
Serves 4
20 Mins prep + cooking time
INGREDIENTS
Chicken Base
- 4 boneless skinless chicken breasts
- 1 tbs. sweet paprika
- 1/2 tbs. ground cumin
- 1/4 tbs. cinamon
- 1/2 tbs. salt & pepper
Tomato Salad
- 1 pt. cherry tomatoes (halved)
- 1 sliced scallion
- Pinch of salt & pepper
Sweet & Tangy Slaw
- 1/2 large red head cabbage (cored and shredded)
- 2 tbs. cider vinegar
- 1 tbs. honey
- 1/2 tsp. salt & pepper
INSTRUCTIONS
STEP 1: Make the chicken
- Pre-heat oven to 200 degrees celsius
- Combine all the ‘Chicken Base Ingredients’
- Rub onto chicken breasts
- Heat olive oil in large skillet on medium
- Cook chicken breasts 2-3 minutes each side (golden brown)
- Transfer to oven and roast for 9-11 mins until cooked through
STEP 2: Make tomato salad
- Toss tomatoes with all the ‘Tomato Salad’ ingredients
STEP 3: Make Slaw
- Whisk the cider, honey and salt & pepper
- Toss in the red cabbage and let sit for 5 minutes
STEP 4: Combine the bowls
Try this recipe and let us know what you think!
Recipe by: Womans Day Kitchen. For more info see https://www.womansday.com/food-recipes/food-drinks/recipes/a61042/moroccan-chicken-bowl-recipe/