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Grilled Chicken with Coconut-Lime Slaw

grilled chicken with coconut lime slaw
Danielle Daly

Shake up your chicken routine with this easy weeknight dinner that will be on the table in just 20 minutes.

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Cal/Serv: 215
Yields: 4 servings
Total Time: 0 hours 20 mins

small chicken cutlets

Kosher salt and pepper



3 tbsp.

coconut milk

1 tsp.


1/2 tsp.

fish sauce

1 lb.

red cabbage, thinly sliced


scallions, cut into matchsticks

1/4 c.



1. Heat grill to medium-high.

2. Season chicken with salt and pepper. Grill, turning once, until just cooked through, about 3 minutes.

3. Meanwhile, zest lime into small bowl and reserve. Squeeze 1 tablespoon juice from lime into large bowl. Add coconut milk, sugar, and fish sauce. Whisk until sugar dissolves, then toss in cabbage and scallions until evenly coated.

4. As soon as chicken comes off grill, sprinkle with lime zest. Divide chicken and slaw among serving plates. Sprinkle cilantro over slaw and serve.

Nutritional Information (per serving): About 215 calories, 6 g fat (3 g saturated), 31 g protein, 270 mg sodium, 11 g carbohydrate, 3 g fiber

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