INGREDIENTS
- 2 boneless, skinless chicken breasts
- 3 Tablespoons vegetable oil
- 1 teaspoon garlic powder
- 1 Tablespoon paprika
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 (16-ounce) bag coleslaw mix, with carrots
- 1 cup chicken stock
- 2 Tablespoons tomato paste
DIRECTIONS
1. Wash your hands well with soap and warm water for at least 20 seconds.
2. Trim chicken of fat and cut into small 1-inch pieces.
3. Wash your hands well with soap and warm water for at least 20 seconds.
4. Heat a large skillet over medium heat. Add oil. Sauté chicken, 5 minutes, stirring occasionally, until brown on all sides.
5. Add garlic powder, paprika, salt, and pepper to chicken. Stir in coleslaw mix.
6. Add chicken stock and tomato paste and stir to combine. Cook covered on low for about 5 minutes, or until the liquid is gone and the coleslaw mix is tender.
7. Refrigerate leftovers within 2 hours.
