Broiled Chicken Breasts with Chutney-Lime Glaze and Broccoli Slaw

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



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.


Per Serving: 310 calories; protein 32.7g; carbohydrates 26.5g; fat 7.8g; cholesterol 85.6mg; sodium 129.3mg.

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