Grilled Chicken With Roasted Pepper And Coleslaw Recipe

Prepare the Chicken

1. Season chicken breasts with salt, pepper, and your choice of herbs (such as rosemary or thyme). 2. Preheat the grill to medium-high heat. 3. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. 4. Remove from the grill and let rest for a few minutes before slicing.

Roast the Peppers

1. Preheat your oven to 450°F (230°C). 2. Cut red and yellow bell peppers into quarters, removing the seeds and stems. 3. Place the peppers on a baking sheet, skin side up. 4. Roast in the oven for about 20 minutes or until the skins are blackened and blistered. 5. Remove from the oven and place the peppers in a bowl covered with plastic wrap. Let them steam for about 10 minutes. 6. Peel off the skins and slice the peppers into thin strips.

Make the Coleslaw

1. In a large bowl, combine shredded cabbage and carrots. 2. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. 3. Pour the dressing over the cabbage mixture and toss to combine. 4. Chill in the refrigerator for at least 30 minutes before serving.

Assemble the Meal

1. Slice the grilled chicken breasts into strips. 2. Arrange the chicken, roasted pepper strips, and coleslaw on a serving platter. 3. Serve immediately and enjoy!