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Grilled Lemon Chicken With Cabbage-Corn Slaw

Grilled Lemon Chicken With Cabbage and Corn Slaw
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Serves 4| Hands-On Time: | Total Time:


  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.
By July, 2010

Nutritional Information

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

Quick Tip

Green cabbage
For a lighter, more delicate take on this slaw, try substituting savoy or Napa cabbage for the common green variety.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.