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Grilled Lemon Chicken with Barbecue Salad
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Servings
4
servings
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
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.
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