- 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
- 1/4 teaspoon hot red pepper flakes
- 1/4 teaspoon ground ginger
- 1 1/2 tablespoons vegetable or canola oil
- 1 (15 ounce) package broccoli slaw
- 3 medium green onions, thinly sliced
- 1 large carrot, coarsely grated
- 1/4 cup chopped fresh cilantro
- 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.
- 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.
- Remove chicken and transfer to serving platter. Squeeze lime juice over chicken to taste, and serve with slaw.
- For lunch, pack chicken and slaw in separate leakproof containers. Warm chicken in microwave, or serve the chicken and slaw at room temperature.
05/11/2018
recipepes.com
Broiled Chicken Breasts with Chutney-Lime Glaze and Broccoli Slaw, recipe
PT15M
PT1H
5
455 calories