Ingredients

 

6

Medium Boneless, Skinless Chicken Breasts

4

Ground Coriander

 

Salt

6

Chutney

1

Lime, Quartered

 

Juice of half a lime

2 ml

Hot Red Pepper Flakes

2 ml

Ground Ginger

8 ml

Vegetable Oil

1

Packet Broccoli Slaw

3

Medium Green Onions, thinly sliced

1

Large Carrot, coarsely grated

120 ml

Chopped Fresh Coriander

Method

Mix coriander, a generous sprinkling of salt and the chutney in a medium bowl, then add chicken breasts, and toss to coat with sauce.

Place chicken, skinned side up, on a wire rack set over a foiled-lined pan; grill without turning until chicken is cooked through and brown, about 8 minutes.

While chicken breasts cook, whisk lime juice 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.

This recipe is Banting friendly.