Grilled Greek Chicken and Tangy Coleslaw

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings


  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • Sea salt and freshly ground black pepper to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 4 large boneless skinless chicken breast halves
  • 4 cups shredded cabbage
  • 1/4 cup canned unsweetened coconut milk
  • 2 cloves garlic minced
  • 1 teaspoon poppy seeds
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons honey
  • 1/4 cup sliced Kalamata olives


  • DO-AHEAD TIP: Marinate chicken for at least 1 hour (see recipe).
  • In a medium bowl, combine first 5 ingredients (olive oil through chili powder).
  • Place chicken in a large zipper-topped plastic bag; pour lemon mixture over the top then seal the bag and turn to chicken well. Refrigerate for at least 1 hour.
  • Preheat grill to MEDIUM. Place chicken on the grill and cook for 10 minutes per side or until juices run clear.
  • In a large bowl, toss together next 6 ingredients (cabbage through honey); salt and pepper to taste then toss again.
  • Slice grilled chicken and arrange over the slaw; sprinkle with olives and serve.


SERVING SUGGESTION: Serve sliced tomatoes and cucumbers on the side.
NUTRITION: 481 Calories; 24g Fat; 54g Protein; 10g Carbohydrate; 2g Dietary Fiber; 132mg Cholesterol; 405mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat.
Tried this recipe?Let us know how it was!