Preheat grill to medium-high heat. Combine oil, garlic, and paprika; rub over chicken. Sprinkle with salt and pepper. Grill chicken, covered, 4 to 5 minutes per side or until done.
Meanwhile, bring cherries and water to a boil in a saucepan; reduce heat. Simmer, uncovered, 5 minutes. Stir in barbecue sauce; simmer 5 minutes. Spoon sauce over chicken, and sprinkle with onions.
Creamy Kale and Cabbage Slaw
1 (16-oz) pkg tricolor coleslaw
1 (5-oz) pkg baby kale
⅓ cup reduced-fat olive-oil mayonnaise
1 Tbsp honey
1 Tbsp apple cider vinegar
¼ tsp kosher salt
Combine slaw and kale in a bowl. Whisk together mayonnaise, honey, vinegar, and salt; pour over slaw mixture, and toss.
Sat. Fat (g)
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