Grilled Lemon Chicken with Barbecue Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 4 servings


  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon zest
  • Sea salt and freshly ground black pepper to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 4 large boneless skinless chicken breasts
  • 4 cups shredded cabbage
  • 4 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1 tablespoon sour cream
  • 1 tablespoon low sodium soy sauce
  • 2 drops liquid stevia
  • 2 teaspoons ground cumin
  • 2 teaspoons apple cider vinegar
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sliced Kalamata olives


  • In a medium bowl, mix the first 6 ingredients (olive oil through chili powder).
  • In a large resalable bag, place the chicken. Pour the lemon mixture over the chicken and seal bag.
  • Refrigerate chicken for at least 1 hour.
  • Heat grill to medium heat.
  • Place the chicken on the grill and cook for 10 minutes on each side, until chicken is no longer pink in the center.
  • In a large bowl, mix the next 9 ingredients (cabbage through vinegar) and sea salt and freshly ground black pepper to taste.
  • Slice the chicken and serve over the Cole slaw. Sprinkle the salad with cheese and olives and serve.


SERVING SUGGESTION: Steamed green beans.
GLUTEN FREE: Make sure tomato paste, Worcestershire sauce, soy sauce, stevia, apple cider vinegar and Kalamata olives are gluten free.
NUTRITION: 463 Calories; 19g Fat (37.2% calories from fat); 60g Protein; 12g Carbohydrate; 3g Dietary Fiber; 155mg Cholesterol; 925mg Sodium. Exchanges: 0 Grain (Starch); 8 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.
Tried this recipe?Let us know how it was!