Grilled Mustard Chicken with Green Bean Coleslaw |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
nonstick vegetable oil spray |
4 teaspoons mustard seeds, divided |
1 9-ounce package frozen french-cut green beans, thawed, patted very dry |
2 cups very thinly sliced green cabbage |
1 small sweet onion (such as maui or walla walla), very thinly sliced |
1 tablespoon chopped fresh tarragon |
2 tablespoons olive oil |
2 tablespoons white balsamic vinegar |
3 tablespoons dijon mustard, divided |
1 large egg white |
4 boneless chicken breast halves with skin |
Directions:
1. Coat grill rack heavily with nonstick spray. Prepare barbecue (medium-high heat). Toast 1 teaspoon mustard seeds in skillet over high heat until beginning to pop, 3 to 4 minutes. Place seeds in large bowl. Add green beans, cabbage, onion, and tarragon. Whisk oil, vinegar, and 2 teaspoons Dijon in bowl. Mix into slaw; season with salt and pepper.
2. Whisk egg white and 2 tablespoons plus 1 teaspoon mustard in small bowl. Sprinkle skin side of chicken with salt and pepper. Brush thickly with mustard glaze; sprinkle with some of remaining mustard seeds.
3. Place chicken, skin side down, on grill. Sprinkle chicken with salt and pepper; brush with glaze and sprinkle with remaining mustard seeds. Grill 5 minutes. Turn chicken. Grill until cooked through, about 5 minutes. Top with slaw and serve.
4. Per serving: 390 calories, 19 g fat, 4 g fiber Nutritional analysis provided by Bon Appétit
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