Cilantro-Lime Chicken with Charred Cabbage Slaw
Ingredients
- 4 (6 oz each)chicken breast (boneless, skinless)
- 3lime
- 1 bunchcilantro
- 4 clovesgarlic
- 1jalapeño
- 3 tablespoonolive oil
- ½ small headgreen cabbage
- ¼ mediumred onion
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ teaspooncumin
Prep
- 01
Mince 3 cloves garlic, 1 jalapeño, and a handful of cilantro.
- 02
Juice 3 limes.
- 03
Thinly shred 1/2 small head green cabbage.
- 04
Thinly slice 1/4 medium red onion.
Method
- 01
Mince 3 cloves garlic, 1 jalapeño, and a handful of cilantro. In a small bowl, whisk together 2 tablespoons olive oil, juice of 2 limes, the garlic-jalapeño-cilantro mixture, 1/2 teaspoon salt, and 1/2 teaspoon cumin.
- 02
Pat 4 chicken breasts dry and place in a bowl. Pour half the marinade over them, toss to coat, and set aside for 15 minutes (or up to 1 hour in the refrigerator).
- 03
While chicken marinates, toss the shredded cabbage and red onion with remaining 1 tablespoon olive oil, juice of 1 lime, and 1/4 teaspoon salt. Set aside.
- 04
Heat a large skillet over medium-high heat. Add marinated chicken (discard excess marinade) and cook for 6–7 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 05
In the same skillet, add the cabbage slaw and cook for 3–4 minutes, stirring occasionally, until slightly charred and tender-crisp.
- 06
Divide chicken and slaw between plates. Garnish with remaining fresh cilantro and serve with lime wedges.
Spice Tips
For deeper warmth, add 1/4 teaspoon ground coriander to the marinade. A touch of smoked paprika lends smokiness. If you prefer more heat, increase the jalapeño or finish with a sprinkle of red pepper flakes.
Prep the slaw ahead and store in the refrigerator; it keeps well for up to 24 hours. For extra heat, add more jalapeño or a pinch of cayenne to the marinade.