On the Grill
Grilled Chicken with Thai Coleslaw
3 cups lightly packed thinly sliced green cabbage
¼ pound green beans, trimmed and cut into 1-inch pieces
4 radishes, thinly sliced
3 tablespoons lime juice
1 large shallot, minced
2 garlic cloves, minced
1 tablespoon Asian fish sauce
1 small Thai chile or 2 serrano peppers, seeded and chopped
2 teaspoons sugar
4 (5-ounce) skinless boneless chicken breasts
¼ teaspoon salt
¼ teaspoon black pepper
1 Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2 To make coleslaw, toss together cabbage, beans, radishes, lime juice, shallot, garlic, fish sauce, chile, and sugar in large bowl until mixed well.
3 Sprinkle chicken with salt and black pepper. Place chicken on grill rack and grill, turning, until chicken is cooked through, about 10 minutes. Transfer chicken to cutting board; let stand 10 minutes. Thinly slice on diagonal; divide evenly among 4 plates. Spoon coleslaw on top.
PER SERVING (1 chicken breast and ¾ cup coleslaw): 194 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 78 mg Chol, 577 Sod, 10 g Carb, 3 g Sugar, 2 g Fib, 30 g Prot, 60 mg Calc.
HEALTHY EXTRA
Serve a plate of thickly sliced tomatoes and very thinly sliced red onion and cucumber alongside.