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Broiled Chicken Breasts with Chutney-Lime Glaze and Broccoli Slaw
Prep

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Serves

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Calories

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general

Broiled Chicken Breasts with Chutney-Lime Glaze and Broccoli Slaw

Ingredients

  • 6 medium boneless, skinless chicken breasts (about 2 pounds), tenderloins cut or pulled away, and breasts pounded lightly with fist to a more-or-less even thickness
  • 4 teaspoons ground coriander
  • Salt
  • 6 tablespoons Major Grey Chutney
  • 1 lime, quartered
  • 6 tablespoons frozen limeade concentrate
  • 1/4 teaspoon hot red pepper flakes
  • 1/4 teaspoon ground ginger
  • 1 1/2 tablespoons vegetable or canola oil
  • 1 (15 ounce) package broccoli slaw
  • 3 medium green onions, thinly sliced
  • 1 large carrot, coarsely grated
  • 1/4 cup chopped fresh cilantro

Instructions

Step 1

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.

Step 2

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.

Step 3

Remove chicken and transfer to serving platter. Squeeze lime juice over chicken to taste, and serve with slaw.

Step 4

For lunch, pack chicken and slaw in separate leakproof containers. Warm chicken in microwave, or serve the chicken and slaw at room temperature.