Basil Crush olive oil ·
Citrus Oregano balsamic ·
Coastal Crush gift set ·
Dairy Free ·
Fig balsamic ·
Gluten Free ·
Healthy Options ·
Meat and Poultry ·
Meyer Lemon olive oil ·
Moroccan Chicken Bowl
Moroccan Chicken Bowl
Meat and Poultry
Ingredients
- 2 cups cooked rice
- arugula
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- red pepper flakes (to taste)
- Kosher salt & freshly ground black pepper
- 4 5-oz boneless skinless chicken breasts
- 1 tablespoon Fustini's Meyer Lemon olive oil
- Fustini's Fig balsamic (optional)
- 1 pint cherry tomatoes, halved
- 1 tablespoon Fustini's Basil Crush olive oil
- Fustini's Citrus Oregano balsamic
- 1 scallion, sliced
- Kosher salt & freshly ground black pepper
- 2 tablespoons Fustini's Citrus Oregano balsamic
- 1 tablespoon honey
- Kosher salt & freshly ground black pepper
- 1/2 head red cabbage, cored and shredded
- 1/4 cup Fustini's Citrus Oregano balsamic
- Kosher salt & freshly ground black pepper
- 1 small red onion, thinly sliced
Directions
- Preheat oven to 425 degrees F. Combine paprika, cumin, cinnamon, a pinch of red pepper flakes, salt, and pepper. Rub into chicken breasts. Heat olive oil in a large skillet on medium. Cook chicken breasts until golden brown, 2-3 minutes. Transfer to the oven and roast until cooked through, 9-11 minutes.
- Toss cherry tomatoes with olive oil, a drizzle of balsamic, scallions, salt and pepper. Set aside and allow flavors to meld.
- Whisk together balsamic, honey, salt, and pepper in a large bowl. Toss in red cabbage. Let sit, tossing occasionally, for at least 10 minutes for flavors to meld.
- In a medium bowl, combine vinegar, salt, and sugar. Toss in red onion, and let sit, stirring occasionally for at least 20 minutes.
- To assemble: in a medium-large pasta bowl, ad a bed of rice. Add arugula, chicken, tomato salad, slaw, and pickled onions. Garnish with a drizzle of balsamic.
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