Grilled Chicken With Coconut-Lime Slaw

Put a healthy dinner on the table in minutes.

Ingreadient

• 8 small chicken cutlets
• 1/2 tsp. kosher salt
• 1/2 tsp. pepper
• zest of 1 lime
• 1 Tbsp. fresh lime juice
• 3 Tbsp. coconut milk
• 1 tsp. sugar
• 1/2 tsp. fish sauce
• 1 lb. red cabbage, thinly sliced
• 2 scallions, cut into matchsticks
• 1/4 c. cilantro

Direction

1. Heat grill to medium-high. Season chicken cutlets with salt and pepper and grill, turning once, until just cooked through, 3 to 4 min. total.
2. Meanwhile, grate lime zest into small bowl and set aside. Squeeze lime juice into large bowl. Whisk in coconut milk, sugar, and fish sauce until sugar has dissolved. Add red cabbage and scallions to dressing and toss until evenly coated.
3. As soon as chicken comes off grill, sprinkle with reserved lime zest. Divide chicken and slaw among plates. Sprinkle cilantro over slaw and serve.