Name: Lemon-Herb Grilled Chicken with Apple, Celery and Snap Pea Slaw
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 4 servings
Ingredients: 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; 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

Watch how to make this recipe.

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.