Chargrilled chicken with zucchini slaw

Fire up the barbecue for this tasty chargrilled chicken dish. Served with a fresh-tasting zucchini slaw, it makes an easy and wholesome family dinner.

4

20m

Note: + 5 mins resting time

10m

Ingredients

  • 2 (about 600g) Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
  • 2 tsp extra virgin olive oil
  • 100g green beans, halved lengthways
  • 1 cup (190g) frozen edamame, thawed, peeled
  • 4 (about 650g) zucchini, cut into long matchsticks
  • 1 cup (60g) shredded silverbeet
  • 1 medium carrot, peeled, cut into long matchsticks
  • ½ cup (125ml) buttermilk
  • ⅓ cup (95g) Coles Light Greek-Style Yoghurt
  • 2 tbs lemon juice
  • 2 tsp wholegrain mustard
  • ⅔ cup (110g) unsalted almonds, chopped
  • 1 avocado, stoned, peeled, cut into wedges

Method

STEP 1 

Heat a barbecue grill or chargrill on medium. Rub the chicken with oil. Cook chicken on the grill for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. 

STEP 2 

Meanwhile, cook the beans and edamame in a saucepan of boiling water for 2 mins or until just tender. Refresh under cold water. Drain well.

STEP 3 

Combine zucchini, silverbeet, carrot, beans and edamame in a large bowl. Whisk the buttermilk, yoghurt, lemon juice and mustard in a small bowl. Drizzle three-quarters of the buttermilk mixture over the zucchini mixture and toss to combine. Sprinkle with almond.

STEP 4 

Slice chicken. Divide zucchini slaw, avocado and chicken among serving bowls. Drizzle with remaining dressing.

Swap me: Swap the silverbeet for a 60g pkt Coles Australian Baby Rocket, finely shredded.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.