Grilled Lemon Chicken With Cabbage-Corn Slaw

Grilled Lemon Chicken With Cabbage and Corn Slaw
Romulo Yanes
Dress the light, refreshing slaw with a simple vinaigrette of olive oil, lemon juice, and a touch of honey.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

2
teaspoons
honey
2
tablespoons
plus 1 teaspoon olive oil
5
tablespoons
fresh lemon juice
kosher salt and black pepper
1/4
small green cabbage (1/2 pound), cored and shredded
1
red bell pepper, thinly sliced
1
cup
corn kernels (from 1 to 2 ears, or thawed if frozen)
4
6-ounce boneless, skinless chicken breasts

Directions

  1. In a large bowl, whisk together the honey, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Add the cabbage, bell pepper, and corn and toss to combine.
  3. Heat grill to medium-high. Rub the chicken with the remaining teaspoon of oil and season with ½ teaspoon each salt and pepper.
  4. Grill the chicken, basting often with the remaining 3 tablespoons of lemon juice, until cooked through, 5 to 6 minutes per side. Serve with the slaw.
Kate Merker
July 2010

Nutritional Information

  • Per Serving
  • Calories 326
  • Fat 12 g
  • Sat Fat 2 g
  • Cholesterol 94 mg
  • Sodium 602 mg
  • Protein 37 g
  • Carbohydrate 17 g
  • Sugar 8 g
  • Fiber 3 g
  • Iron 2 mg
  • Calcium 53 mg
What does this mean? See Nutrition 101.