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.



  • 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
  • 1 pt. cherry tomatoes, halved
  •  1 tbsp. olive oil
  •  1 sliced scallion 
  •  Pinch Pepper
  • 2 tbsp. cider vinegar
  •  1 tbsp. honey 
  •  1/4 tsp. Pepper
  •  1/2 large head red cabbage, cored and shredded
  • 2 tbsp. red wine vinegar
  •  small red onion, thinly sliced

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