Savory Shredded Chicken with Spiced Apricot-Chili Glaze and Crunchy Cabbage Slaw
This unique shredded chicken recipe features a delightful spiced apricot-chili glaze that balances sweetness and heat, paired with a refreshing crunchy cabbage slaw for a satisfying meal. Perfect for tacos, salads, or as a main dish, this recipe is both nutritious and bursting with flavor.
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Start by preheating your oven to 375°F. In a mixing bowl, combine 1 cup of apricot preserves, 2 tablespoons of soy sauce, 1 tablespoon of apple cider vinegar, 1 teaspoon of chili powder, and 1/2 teaspoon of garlic powder to create the glaze.
Place 2 pounds of boneless, skinless chicken breasts in a baking dish and pour the glaze over the chicken, ensuring it is well coated.
Cover the dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
While the chicken is baking, prepare the crunchy cabbage slaw by shredding 2 cups of green cabbage and 1 cup of red cabbage.
In a separate bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 1 teaspoon of honey, and a pinch of salt and pepper.
Pour the dressing over the shredded cabbage and toss to combine. Once the chicken is done, remove it from the oven and let it rest for 5 minutes before shredding it with two forks.
Serve the shredded chicken on a bed of the crunchy cabbage slaw, garnished with fresh cilantro and lime wedges for an extra burst of flavor.
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