Moroccan Chicken Bowl

Directions

1. 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.
2. Toss cherry tomatoes with olive oil, a drizzle of balsamic, scallions, salt and pepper. Set aside and allow flavors to meld.
3. 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.
4. In a medium bowl, combine vinegar, salt, and sugar. Toss in red onion, and let sit, stirring occasionally for at least 20 minutes.
5. 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.