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Epicurious

Grilled Mustard Chicken with Green Bean Coleslaw

3.8

(11)

Recipe information

  • Total Time

    40 minutes

  • Yield

    Makes 4 servings

Ingredients

Nonstick vegetable oil spray
4 teaspoons mustard seeds, divided
1 9-ounce package frozen French-cut green beans, thawed, patted very dry
2 cups very thinly sliced green cabbage
1 small sweet onion (such as Maui or Walla Walla), very thinly sliced
1 tablespoon chopped fresh tarragon
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
3 tablespoons Dijon mustard, divided
1 large egg white
4 boneless chicken breast halves with skin

Preparation

  1. Step 1

    Coat grill rack heavily with nonstick spray. Prepare barbecue (medium-high heat). Toast 1 teaspoon mustard seeds in skillet over high heat until beginning to pop, 3 to 4 minutes. Place seeds in large bowl. Add green beans, cabbage, onion, and tarragon. Whisk oil, vinegar, and 2 teaspoons Dijon in bowl. Mix into slaw; season with salt and pepper.

    Step 2

    Whisk egg white and 2 tablespoons plus 1 teaspoon mustard in small bowl. Sprinkle skin side of chicken with salt and pepper. Brush thickly with mustard glaze; sprinkle with some of remaining mustard seeds.

    Step 3

    Place chicken, skin side down, on grill. Sprinkle chicken with salt and pepper; brush with glaze and sprinkle with remaining mustard seeds. Grill 5 minutes. Turn chicken. Grill until cooked through, about 5 minutes. Top with slaw and serve.

Nutrition Per Serving

Per serving: 390 calories
19 g fat
4 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsGreen BeanBean and LegumeVegetableGreen CabbageCabbageLeafy GreensOnionRoot VegetableTarragonHerbs & SpicesChicken BreastChickenPoultryMainDinnerGluten FreeDairy FreeNut FreeEasyWeeknight MealsGrillingBon Appétit
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