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Recipe courtesy of Marcela Valladolid

Lemon-Herb Grilled Chicken with Apple, Celery and Snap Pea Slaw

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  • Level: Easy
  • Total: 3 hr (includes marinating and chilling times)
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

Chicken:

Apple, Celery and Snap Pea Slaw:

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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