Grilled Lemon Chicken with Cabbage-Corn Slaw

So last night it was 87 degrees INSIDE my house. INSIDE. At one point it was cooler outside than inside. So what does that mean for dinner? Cooking outside on the grill! I had a head of Napa Cabbage from my CSA and decided to make this recipe that has been in the binder since July 2010. It’s from Real Simple magazine and it truly was Real Simple! Of course I had to make a few tweaks, like making one batch of the dressing and using part of it to marinate the chicken for about an hour. I also grilled 2 ears of corn to add a bit more flavor to the slaw. Most of the recipes from this magazine call for 4 chicken breasts, but I typically use 2 since there are two of us. We eat half (portion control!) and then take the other half for lunch the next day.

This is a very easy and light dish – perfect for a heat wave!

Grilled Lemon Chicken with Cabbage-Corn Slaw

Serves 4

Hands-On Time: 20m

Total Time: 20m

Ingredients

2 teaspoons honey

2 tablespoons plus 1 teaspoon olive oil

5 tablespoons fresh lemon juice (I juiced 2 lemons)

kosher salt and black pepper

1/4 small green cabbage (1/2 pound), cored and shredded (I used napa cabbage)

1 red bell pepper, thinly sliced

1 cup corn kernels (from 1 to 2 ears, or thawed if frozen)

4 6-ounce boneless, skinless chicken breasts

Directions

1.In a large bowl, whisk together the honey, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.

2.Add the cabbage, bell pepper, and corn and toss to combine.

3.Heat grill to medium-high. Rub the chicken with the remaining teaspoon of oil and season with ½ teaspoon each salt and pepper.

4.Grill the chicken, basting often with the remaining 3 tablespoons of lemon juice, until cooked through, 5 to 6 minutes per side. Serve with the slaw.