Chicken and Red Slaw with Sweet and Spicy Peanut Dressing

Instructions

• 1Insert the wire rack into position 6. Set the oven to Roast, Convection, 425°F, for 25 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
• 2Place the salt, pepper, garlic powder, paprika, cumin, allspice and nutmeg in a bowl and stir to combine.
• 3Season the chicken on both sides with the spice mix. Drizzle with the oil and gently pat to evenly coat.
• 4For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Lay the chicken on the rack.
• 5Once preheated, place the pan in the oven and cook for 25 minutes. When the Rotate Remind signals, turn the chicken over and continue cooking. Meanwhile, prepare the slaw.
• 6Place all the slaw ingredients in a large bowl and toss to combine.
• 7The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 165°F. If not, cook it a little longer.
  Tip: The size of the chicken breast can alter the cooking time. For best results, using a probe, test for doneness 3-5 minutes before the end of the cook.
• 8Remove the pan from the oven and set aside to rest for 10 minutes. Meanwhile, make the peanut dressing.
• 9Place all the peanut dressing ingredients in a bowl and whisk to combine. Pour over the slaw and toss.
• 10Cut the chicken into approximately ¼-inch thick slices.
• 11Top the slaw with the chicken, sprinkle with the remaining peanuts and cilantro and serve.