• 2 anchovy fillets, packed in oil
  • 3 tbsp tomato paste
  • 2 tbsp extra virgin olive oil (for the marinade)
  • 2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp crushed red pepper
  • 2 lb chicken thighs, boneless, skinless (or chicken breasts for a leaner option)
  • Additional extra virgin olive oil for grilling, if needed
  • 2 red bell peppers
  • 1 (14 oz) bag of shredded cabbage (coleslaw mix)
  • 1/4 cup pumpkin seeds2 tbsp extra virgin olive oil (for the salad dressing)
  • 1 tbsp vinegar (white wine, red wine, or apple cider vinegar)
  • 1 tsp mustard
  • Herbs to taste (oregano, basil, black pepper)

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!

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