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  • Heather Bainbridge EdM, MA, RDN

Calling all BBQ'ers: Serving up a Refreshingly Delicious Apple Slaw and Grilled Chicken

I love watching cooking shows. Ina Garten and Bobby Flay are on a first name basis in our household. Cooper, my 3.5 year old son actually calls me Ina, which makes me beam with pride even though I know it's only because Ina's in the kitchen and clearly not comparing our actual culinary skills, but I can pretend. :)

Okay. So let's get back on track.

One Saturday The Kitchen was on and everything they made looked phenomenal and when we tried it, it TASTED phenomenal, so these will be my next few posts. Serve this recipe with sweet potato fries. I knew it wouldn't be up Cooper's ally, so we also had steak and steamed green beans. I'm a big fan of having tons of vegetables prepped that everyone can pick from and keep serving them until they're gone. It also helps expose my kids to foods without the pressure of having to try something new all the time. Eventually they'll get curious.

It's totally worth it, but this recipe requires a lot of fresh herbs. I recommend making this on the weekend and making a double batch. Lunch has been such a treat this week. And here's how these beautiful herbs won't go to waste:

Cilantro-plan to have a Taco Night Tuesday

Parsley-use for another recipe or freeze for later use:

Wash and store in a freezer bag or remove from stem and store in one of these containers.

Thyme-check out this Cold Brew iced tea recipe

Rosemary-use with chicken and potatoes later in the week

Oregano/Thyme/Rosemary- add to small bottles/vases and place around the house; boil the herbs in a small saucepan for fragrant smelling house

Herbs are a great way to add antioxidants to your meals. Plus they also aid digestion, which may help those with gas and bloating. Rosemary, cilantro, oregano and parsley are known carmintives. :)

*If you buy large chicken breasts be sure to slice them into thin cutlets for faster and even cooking that leads to a juicier result. I usually skip the pounding step and it comes out just fine.

Hope you enjoy this recipe and the one thing to note is you'll need to marinate the chicken for at least 2 hours, so plan ahead. I didn't read the instructions closely, so I had to wait, but then dinner was ready to go the next night. I was annoyed at myself at first, but with 2 kids sometimes I just need to cut myself a break!

In good health and food,


Photo courtesy of The Food Network

Recipe Courtesy of Marcela Valladolid

***Total Time: 3 hours

Active Time: 30 minutes


  • 1/3 cup extra-virgin olive oil

  • 1 tablespoon lemon zest plus 3 tablespoons lemon juice

  • 2 tablespoons finely chopped fresh cilantro

  • 2 tablespoons finely chopped fresh parsley

  • 1 teaspoon finely chopped fresh rosemary

  • 1 teaspoon finely chopped fresh thyme

  • 1/2 teaspoon finely chopped fresh oregano

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 3 cloves garlic, minced

  • 4 thinly sliced boneless, skinless chicken breast pieces

  • Vegetable oil, for oiling the grill grates

Apple, Celery and Snap Pea Slaw:

  • 1/4 cup olive oil

  • 1/4 cup lemon juice

  • 3 tablespoons white wine vinegar

  • 2 tablespoons agave nectar (I used honey)

  • Salt and freshly ground black pepper

  • 1 cup sugar snap peas, cut in half

  • 1 cup fresh cilantro leaves, chopped

  • 3 green apples, cut into julienne

  • 3 stalks celery, chopped

  • 1 jalapeno, thinly sliced

  • 1 red onion, thinly sliced


STEP 1: For the chicken: Mix together the olive oil, lemon zest and juice, cilantro, parsley, rosemary, thyme, oregano, salt, pepper and garlic in a 1-gallon ziptop bag. Add the chicken and massage the marinade into the meat until evenly coated. Seal the bag and place in the refrigerator. Let the chicken marinate at least 2 hours.

STEP 2: For the apple, celery and snap pea slaw: In a small bowl, combine the olive oil, lemon juice, vinegar and agave. Season with salt and pepper.

STEP 3: In a large bowl, combine the peas, cilantro, apples, celery, jalapeno and onion. Add the vinaigrette to the bowl and toss. Cover and refrigerate for about 30 minutes.

STEP 4: Preheat a grill to high heat. Dip a wad of paper towels lightly in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken until cooked through, 2 to 3 minutes per side.

STEP 5: Serve the chicken with the slaw.

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