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Lemon-Herb Grilled Chicken with Apple, Celery and Snap Pea Slaw
- Level: Easy
- Total: 3 hr (includes marinating and chilling times)
- Active: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 605
- Total Fat
- 38 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 109 milligrams
- Sodium
- 816 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 5 grams
- Protein
- 37 grams
- Sugar
- 26 grams
- Level: Easy
- Total: 3 hr (includes marinating and chilling times)
- Active: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 605
- Total Fat
- 38 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 109 milligrams
- Sodium
- 816 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 5 grams
- Protein
- 37 grams
- Sugar
- 26 grams
Ingredients
Chicken:
1/3 cup extra-virgin olive oil
1 tablespoon lemon zest plus 3 tablespoons lemon juice
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh parsley
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cloves garlic, minced
4 thinly sliced boneless, skinless chicken breast pieces (see Cook's Note)
Vegetable oil, for oiling the grill grates
Apple, Celery and Snap Pea Slaw:
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons white wine vinegar
2 tablespoons agave nectar
Salt and freshly ground black pepper
1 cup sugar snap peas, cut in half
1 cup fresh cilantro leaves, chopped
3 green apples, cut into julienne
3 stalks celery, chopped
1 jalapeno, thinly sliced
1 red onion, thinly sliced
Directions
- For the chicken: Mix together the olive oil, lemon zest and juice, cilantro, parsley, rosemary, thyme, oregano, salt, pepper and garlic in a 1-gallon ziptop bag. Add the chicken and massage the marinade into the meat until evenly coated. Seal the bag and place in the refrigerator. Let the chicken marinate at least 2 hours.
- For the apple, celery and snap pea slaw: In a small bowl, combine the olive oil, lemon juice, vinegar and agave. Season with salt and pepper.
- In a large bowl, combine the peas, cilantro, apples, celery, jalapeno and onion. Add the vinaigrette to the bowl and toss. Cover and refrigerate for about 30 minutes.
- Preheat a grill to high heat. Dip a wad of paper towels lightly in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken until cooked through, 2 to 3 minutes per side.
- Serve the chicken with the slaw.
Cook’s Note
I bought the chicken breast pieces already trimmed. They were pretty thin, so there was no need for pounding.
