Ingredients
Step 1: Prepare the Marinade
- Finely chop 2 anchovy fillets and place them in a medium-sized bowl.
- Add 3 tablespoons of tomato paste, 2 tablespoons of extra virgin olive oil, 2 teaspoons of garlic powder, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of crushed red pepper to the bowl.
- Stir the mixture until well combined.
Step 2 : Marinate the Chicken
- Take 2 pounds of boneless, skinless chicken thighs (or breasts for a leaner option) and pat them dry with paper towels.
- Add the chicken to the marinade bowl, ensuring each piece is thoroughly coated.
- Using your hands, massage the marinade into the chicken, then set aside to marinate while you prepare the salad.
Step 3: Prepare the Salad:
- Wash and medium dice 2 red bell peppers, then place them in a large bowl.
- Add a 14-ounce bag of shredded cabbage (coleslaw mix) and 1/4 cup of pumpkin seeds to the bowl with diced peppers.
Step 4: Make the Salad Dressing
In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, 1 tablespoon of vinegar (white wine, red wine, or apple cider), 1 teaspoon of mustard, and herbs to taste (such as oregano, basil, and black pepper).
Step 5: Combine Salad and Dressing
- Pour the homemade dressing over the salad mixture in the large bowl.
- Toss well to ensure the salad is evenly coated with the dressing. Set aside.
Step 6: Grill the Chicken
- Preheat a grill pan, outdoor grill, or skillet over medium-high heat. If needed, lightly coat the surface with extra virgin olive oil to prevent sticking.
- Grill the marinated chicken for 3-4 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).
- Once cooked, transfer the chicken to a plate.
Step 7: Serve
- Slice the grilled chicken into strips if desired
- Divide the chicken and crunchy pepper slaw among plates.
- Optionally, garnish with fresh herbs for an additional pop of color and flavor.
Enjoy your healthy and flavorful Mediterranean Grilled Chicken with Crunchy Pepper Slaw!
