Ingredients:
For the chicken:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt & black pepper, to taste
1 teaspoon paprika
1 teaspoon garlic powder
½ cup apple cider
2 tablespoons Dijon mustard
1 tablespoon honey
For the autumn slaw:
2 cups shredded cabbage (red or green)
1 large carrot, shredded
1 apple, thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon honey
Salt & black pepper, to taste
Directions:
Cook chicken:
Preheat oven to 375°F (190°C).
Season chicken with salt, pepper, paprika, and garlic powder.
Heat olive oil in a skillet over medium-high heat and sear chicken 2–3 minutes per side until golden.
Add sauce:
Mix apple cider, Dijon mustard, and honey. Pour over chicken.
Transfer skillet to the oven and bake 20–25 minutes until chicken is cooked through.
Prepare slaw:
In a large bowl, toss shredded cabbage, carrot, and apple with apple cider vinegar, olive oil, honey, salt, and pepper.
Serve:
Plate chicken with pan sauce drizzled on top and serve alongside crisp autumn slaw.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: 360 kcal per serving
Servings: 4