prep time: tbd
cook time: tbd
10 medium brussels sprouts - finely sliced
1/2 head of white cabbage - finely sliced
1/2 head of purple cabbage - finely sliced
4 scallions - finely sliced
handful of parsley - finely sliced
juice of 1/2 lemon
1/4 cup white balsamic vinegar
1/4 cup olive oil
1 teaspoon dijon mustard
2 boneless, skinless chicken breasts
2 tablespoon spicy pimenton
1 tablespoon honey
2 tablespoons soy sauce
1 teaspoon dry thyme
1 teaspoon cayenne pepper
1 tablespoon olive oil
pinch of cinnamon
1. combine the brussels sprouts, cabbages, scallions, and parsley in a large bowl. in a separate small mixing bowl add the lemon juice, white balsamic vinegar, and dijon and slowly whisk together while drizzling in olive oil. season with salt and pepper. pour the dressing over the slaw and mix to combine.
1. combine the pimenton, honey, soy sauce, thyme, cayenne pepper, and cinnamon in a large mixing bowl. whisk together with a fork while slowly drizzling in the olive oil. season with salt and pepper. add the chicken and rub the marinade evenly over the meat with your hands. refrigerate for an hour to overnight, making sure to remove from the fridge 15 - 20 minutes before grilling to bring the chicken back to room temperature.
2. heat a grill pan over medium-high heat. drizzle about a tablespoon of olive oil into the pan. when the pan is hot, add the breasts to the pan and cover with handle. grill for about 5 minutes on each side until cooked through. serve with the coleslaw.
- goop, march 2014