Grilled Chicken with Carrot-Cabbage Slaw [Recipe]
Prep time
Cook time
Total time
Serves: 4
  • 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)
  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