Monday, March 2, 2015

Chicken and coleslaw with apples

INGREDIENTS

  • Chicken:
  • 7 (6 oz) boneless skinless chicken breasts
  • ½ cup apple cider vinegar
  • ½ cup extra-virgin olive oil
  • 2 tbsp Dijon mustard
  • 2 tsp garlic powder
  • Sea salt & ground black pepper to taste
  • Coleslaw:
  • 3 cups green cabbage, shredded
  • ½ cup shredded carrots
  • 1 red apple, cored and chopped
  • 1 granny smith apple, cored and chopped
  • 2 green onions, finely chopped
  • ¼ cup homemade mayonnaise
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Juice of ½ lemon
  • Sea salt and freshly ground black pepper

  PREPARATION

  • Chicken:
  • Combine all of the ingredients except the chicken in a sealable glass container or re-sealable plastic bag and mix well, add the chicken and seal, let the chicken marinate in the refrigerator for 4-8 hours.
  • Preheat the grill to high heat (450 F), once hot place the chicken breasts on the grill and let them cook 4-5 minutes with the cover closed.
  • Flip the chicken and cook another 4-5 minutes with the lid closed.
  • The chicken is done when the internal temperature is 160 F.
  • Remove the chicken from the grill and let rest for 5 minutes.
  • Coleslaw:
  • Combine the cabbage, carrot, green onion, and apple in a large bowl.
  • In another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, and season with salt and pepper to taste.
  • Pour the dressing over the cabbage mixture and stir until well combined.
  • Refrigerate for at least one hour.
  • Serve the chicken with a good size portion of coleslaw.

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