Skip to main content

Chargrilled chicken with zucchini slaw

Skip to IngredientsSkip to Method
  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Wheat free
  • No added sugar
  • Shellfish free
  • Seafood free
  • High in protein
  • High in dietary fibre

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.

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes, + 5 mins resting time
Chargrilled chicken with zucchini slaw


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

Per Serve

Energy: 519kJ/2171 Cals (25%)

Protein: 48g (96%)

Fat: 27g (39%)

Sat fat: 4g (17%)

Carb: 15g (5%)

Sugar: 12g (13%)

Fibre: 13g (43%)

Sodium: 209mg (10%)