Grilled Chimichurri Chicken W/ Garlic Chive Balsamic Slaw

• For the Chicken
• 4 boneless, skinless chicken thighs or breasts
• 3 Tbsp Chimichurri Verde Olive Oil
• 2 Tbsp Garlic Chive White Balsamic
• 1 Tbsp lime juice
• 1 tsp salt
• ½ tsp black pepper

• For the Slaw
• 2 cups shredded cabbage (mix of purple and green)
• 1 cup shredded carrots
• ½ red bell pepper, thinly sliced
• 2 scallions, thinly sliced
• 2 Tbsp Garlic Chive White Balsamic
• 2 Tbsp Chimichurri Verde Olive Oil
• 1 tsp honey or agave
• Salt and pepper to taste

Chicken Instructions

1. Whisk together the Chimichurri Verde Olive Oil, Garlic Chive White Balsamic, lime juice, salt, and pepper. Marinate the chicken in the mixture for at least 30 minutes (or up to 8 hours).
2. Grill over medium-high heat until cooked through and slightly charred, about 5–7 minutes per side depending on thickness.
3. Let rest for 5 minutes before slicing.

Slaw Instructions

1. In a small bowl, whisk together balsamic, olive oil, honey, salt, and pepper, toss with all slaw ingredients until well coated.
2. Let sit for 10 minutes before serving for flavors to meld.

To Serve

1. Plate sliced grilled chicken over a generous scoop of the veggie slaw.
2. Optional: Garnish with extra veggies, rice, fresh herbs, chili flakes, or a final drizzle of Chimichurri Olive Oil for extra flavor punch.

Ready in 45 min | Serves 4