Barbecue Chicken With Coleslaw And Boiled Egg Recipe

Preparing the Chicken

Begin by preheating your oven to 375°F (190°C). Place the chicken breast on a baking sheet lined with parchment paper. Brush the barbecue sauce evenly over the chicken breast, ensuring it's fully coated. Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing.

Making the Coleslaw

While the chicken is baking, prepare the coleslaw. In a large mixing bowl, combine the shredded cabbage, grated carrot, and finely chopped red onion. In a smaller bowl, mix together the mayonnaise, sugar, and vinegar to create the coleslaw dressing. Season the dressing with salt and pepper to taste. Pour the dressing over the shredded vegetables and toss to coat evenly. Set aside and let it marinate for at least 10 minutes to blend the flavors.

Boiling the Egg

Place the egg in a saucepan and cover with cold water by at least an inch. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 9-12 minutes, depending on your preferred level of doneness. Remove the egg from the hot water and immediately place it into ice water to stop the cooking process. Once cooled, peel the egg.