Savory Shredded Chicken with Spiced Apricot-Mustard Glaze and Crunchy Cabbage Salad
This unique shredded chicken recipe features a delightful spiced apricot-mustard glaze that brings a sweet and tangy flavor, paired with a crunchy cabbage salad for a refreshing contrast. Perfect for meal prep or a quick weeknight dinner, this dish is both nutritious and satisfying, making it a standout choice for health-conscious food lovers.
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Start by preheating your oven to 375°F. In a mixing bowl, combine 1/2 cup of apricot preserves, 2 tablespoons of Dijon mustard, 1 teaspoon of smoked paprika, and 1/2 teaspoon of garlic powder to create the glaze.
Place 1 pound of boneless, skinless chicken breasts in a baking dish and pour the apricot-mustard glaze over the chicken, ensuring it is well coated.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes, allowing the glaze to caramelize slightly.
While the chicken is baking, prepare the crunchy cabbage salad by shredding 2 cups of green cabbage and 1 cup of red cabbage into a large bowl.
Add 1/2 cup of shredded carrots, 1/4 cup of chopped fresh cilantro, and 1/4 cup of sliced almonds for added crunch.
In a small bowl, whisk together 2 tablespoons of apple cider vinegar, 1 tablespoon of olive oil, 1 teaspoon of honey, and a pinch of salt to create the dressing.
Pour the dressing over the cabbage salad and toss to combine. Once the chicken is done baking, 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 salad, drizzling any remaining glaze over the top for extra flavor.
Enjoy your savory shredded chicken with a delightful twist!
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