Broiled Chicken Breasts with Chutney-Lime Glaze and Broccoli Slaw

This convenient recipe makes getting two meal on the table a snap.

INGRIDIENT

6 medium boneless, skinless chicken breasts (about 2 pounds), tenderloins cut or pulled away, and breasts pounded lightly with fist to a more-or-less even thickness

4 teaspoons ground coriander

Salt

6 tablespoons Major Grey Chutney

1 lime, quartered

6 tablespoons frozen limeade concentrate

¼ teaspoon hot red pepper flakes

¼ teaspoon ground ginger

1 ½ tablespoons vegetable or canola oil

1 (15 ounce) package broccoli slaw

3 medium green onions, thinly sliced

1 large carrot, coarsely grated

¼ cup chopped fresh cilantro

DIRECTION

Step: 1

Adjust oven rack to position closest to broiler element, and turn on high. Mix coriander, a generous sprinkling of salt and the chutney in a medium bowl, then add chicken breasts (and tenderloins), and toss to coat with sauce. Place chicken, skinned side up, on a wire rack set over a foiled-lined pan; broil without turning until chicken is cooked through and spotty brown, about 8 minutes.

Step: 2

While chicken breasts cook, whisk limeade concentrate (no need to thaw) with pepper flakes and ginger, and then whisk in oil. Place broccoli slaw, green onions, carrot and cilantro in a clean medium-sized bowl and add dressing; toss to coat.

Step: 3

Remove chicken and transfer to serving platter. Squeeze lime juice over chicken to taste, and serve with slaw.

Step: 4

For lunch, pack chicken and slaw in separate leakproof containers. Warm chicken in microwave, or serve the chicken and slaw at room temperature.