Broiled Chicken Breasts with Chutney-Lime Glaze and Broccoli Slaw4 Reviews
“This convenient recipe makes getting two meal on the table a snap.” - by USA WEEKEND columnist Pam Anderson
Original recipe yields 6 servings
- Adjust oven rack to position closest to broiler element, and turn on high. Mix coriander, a generous sprinkling of salt and the chutney in a medium bowl, then add chicken breasts (and tenderloins), and toss to coat with sauce. Place chicken, skinned side up, on a wire rack set over a foiled-lined pan; broil without turning until chicken is cooked through and spotty brown, about 8 minutes.
- While chicken breasts cook, whisk limeade concentrate (no need to thaw) with pepper flakes and ginger, and then whisk in oil. Place broccoli slaw, green onions, carrot and cilantro in a clean medium-sized bowl and add dressing; toss to coat.
- Remove chicken and transfer to serving platter. Squeeze lime juice over chicken to taste, and serve with slaw.
- For lunch, pack chicken and slaw in separate leakproof containers. Warm chicken in microwave, or serve the chicken and slaw at room temperature.
Amount Per Serving (6 total)
- 310 cal
- 7.8 g
- 26.5 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"CHICKEN IS VERY GOOD SALAD NOT AT ALL..." See more"
"We enjoyed this! I used homemade mango chutney and elected to cook the broccoli with carrots and add the dressing to them. There are a lot of flavors here, but somehow, they all work together.Too ba..." See mored Pam Anderson doesn't contribute anymore, her recipes are usually quite good."
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