Grilled Chicken with Carrot-Cabbage Slaw [Recipe]
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • For the chicken
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon ground paprika
  • 1 teaspoon mustard powder
  • ¼ teaspoon salt
  • Nonstick cooking spray
  • 4 (5-ounce) skinless, boneless chicken breasts
  • Herb Yogurt Dressing
  • 1 cup nonfat plain Greek yogurt
  • ½ cup fresh basil leaves, roughly chopped
  • ½ cup fresh parsley, roughly chopped
  • 1 scallion, roughly chopped
  • 1 tablespoon canola oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • For the slaw
  • 4 cups shredded red or green cabbage (about 1 small head)
  • 4 medium carrots, trimmed, peeled, and shredded
  • 4 servings (1/2 cup) Herb-Yogurt Dressing (recipe below)
Instructions
  1. To make the chicken
  2. Preheat the oven to 375-degrees Fahrenheit.
  3. In a small bowl, combine the garlic powder, onion powder, thyme, paprika, mustard powder, and salt. Using clean hands, pat the dry rub over both sides of the chicken breasts.
  4. Preheat a grill or grill pan coated with cooking spray over medium-high heat. Add the chicken breast and cook, flipping once, until browned on both sides, about 15 minutes.
  5. Transfer the chicken to an 8-by-8-inch baking dish and place in the oven for about 15 minutes until the chicken reaches a minimum internal cooking temperature of 165-degrees Fahrenheit. Set the chicken aside to cool. Once cooled, slice each chicken breast into thin strips.
  6. To make the Herb-Yogurt Dressing
  7. In a blender, process the yogurt, basil, parsley, scallion, oil, lemon juice, honey, and salt together until smooth.
  8. Transfer the dressing to a container, cover, and refrigerate for at least 30 minutes before using. Yields 1¼ cups.
  9. To make the slaw
  10. To make the slaw, mix together the shredded cabbage and carrots in a medium bowl. Add ½ cup of the Herb-Yogurt Dressing and toss to combine.
  11. Into each of 4 containers, place 2 cups of slaw and top with 1 sliced chicken breast.
  12. To store, place airtight containers in the refrigerator for up to 5 days. To freeze, place the chicken only in freezer-safe containers for up to 2 months. To defrost, refrigerate overnight. The chicken can be eaten cold with the slaw. Alternatively, reheat individual servings uncovered in the microwave on high for about 45 seconds.
Recipe by Maryann Jacobsen at https://maryannjacobsen.com/grilled-chicken-with-carrot-cabbage-slaw-recipe/