Easy, Healthy Summer Recipe!

Jul 17, 2018 | Daily Blogs | 0 comments

Barbecue Chicken

BBQ Chicken with Peach and Feta Slaw

 

BBQ Chicken with Peach and Feta Slaw

Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: 1 1/2 cups slaw and about 3 1/2 oz. chicken)

Emily Nabors Hall

July 2016
RECIPE BY Cooking Light

This summery crunch-tastic slaw is guaranteed to find its way into your recipe rotation for the rest of the season. Using ripe, juicy peaches, it’s the perfect sweet-salty side dish for any number of grilled or smoked proteins.

Ingredients

  • 5 tablespoons olive oil, divided
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/8 teaspoon kosher salt, divided
  • 1 1/2 cups sliced fresh peaches (about 2 medium)
  • 1 (12-oz.) pkg. broccoli slaw
  • 3 (6-oz.) skinless, boneless chicken breasts, cut crosswise into 1-in. strips
  • 1/4 cup barbecue sauce
  • 1 tablespoon chopped fresh chives
  • 1 ounce feta cheese, crumbled (about 1/4 cup)
  • 2 center-cut bacon slices, cooked and crumbled
 

How to Make It

Step 1

Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.

Step 2
 

Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.

Step 3

Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and bacon.

NUTRITION FACTS:

  • Calories 407
  • Fat 22.5g
  • Satfat 4.4g
  • Monofat 13.7g
  • Polyfat 2.4g
  • Protein 33g
  • Carbohydrate 16g
  • Fiber 3g
  • Cholesterol 90mg
  • Iron 2mg
  • Sodium 631mg
  • Calcium 67mg
  • Sugars 10g
  • Est. added sugars 5g
 

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