Sunday, May 13, 2018

Lemon-Thyme Grilled Chicken with Apple, Bacon and Celery Slaw

I love being outside and grilling when the weather gets warmer. I find grilling to be the quickest (and one of the healthiest) ways to get dinner on the table fast. For this recipe, I recommend marinating the chicken the night before to really get the citrus flavor to soak in. Serve this with a cold glass of sparkling white wine or lemony herbal iced tea. So fresh!



1. Combine marinade ingredients in a bowl and add chicken. Cover and marinate in the fridge for at least 2 hours (up to overnight).


2. Remove chicken from marinade (discard marinade) and grill over medium-high heat for 5 minutes per side, or until cooked through. Rest 5 minutes.


3. While the chicken rests, combine slaw ingredients in a large bowl.

4. Scoop slaw onto serving plates and top with chicken.


Lemon-Thyme Grilled Chicken with Apple, Bacon and Celery Slaw
Serves 4

All you need:
Marinade
Zest and juice of 2 lemons
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
Freshly cracked black pepper, to taste

4 boneless, skinless chicken breasts

Slaw
1/3 cup mayo
2 tablespoons olive oil
2 tablespoons rice vinegar
2 teaspoons honey
Juice of 1 lemon
1/4 teaspoon salt
Freshly cracked black pepper, to taste
Pinch cayenne pepper
3 cups chopped green cabbage
1 large sweet apple, chopped
4 celery stalks, chopped
4 slices bacon, cooked and chopped
1/3 cup roasted sunflower seeds

All you do:
1. Combine marinade ingredients in a bowl and add chicken. Cover and marinate in the fridge for at least 2 hours (up to overnight).
2. Remove chicken from marinade (discard marinade) and grill over medium-high heat for 5 minutes per side, or until cooked through. Rest 5 minutes.
3. While the chicken rests, combine slaw ingredients in a large bowl.
4. Scoop slaw onto serving plates and top with chicken.


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