My Grilled Thyme Chicken Served With Coleslaw and Pea Shoots

I love a mid-week dinner that I can serve in 15 minutes and one the whole family loves! My grilled thyme chicken served with coleslaw and pea shoots is a dish I love preparing on warm Spring and Summer nights. It's a dish I also love including on the menu when I have family or friends coming over that follow a ketogenic or paleo diet. It's a meal low in carbs (not that I care much about eating a low carb diet), clean and simply delicious.

Busy day ahead? Prepare your salad and marinate the chicken in the morning....then grill and serve at night. Dinner will be served in no time at all! It's quicker than buying take away! 

Grilled Thyme Chicken Served With Coleslaw and Pea Shoots

Serves 4
Cook Hot & Fast - Over Direct Heat


For the chicken
4 free range chicken breasts (skinless), each cut in half
3 tablespoons of olive oil
2 tablespoons of dried thyme
1/2 teaspoon white pepper
1 teaspoon pink salt
2 minced garlic cloves

For the coleslaw
1/2 small white cabbage sliced finely (you can also use a food processor)
3 small grated carrots
3 spring onions finely chopped
1 celery stalk finely chopped
1/2 cup mayonaise
1 tablespoon apple cider vinegar

For the lemon and olive oil emulsion
1/2 cup extra virgin olive oil (buy the best you can afford, makes a difference!)
Juice of 1 large lemon
Pinch of pink salt

Use the Pea Shoots to serve


Preheat grill for at least 10 minutes

Using a gas grill - medium/hot heat, direct cooking

Using a charcoal grill - cook directly over charcoal

Step one - Marinate the chicken with olive oil, dried thyme, garlic, salt/pepper for at least 4 hours or overnight.

Step two - Add all coleslaw ingredients into a bowl and mix well. Refridgerate until needed.

Step three - Mix all the emulsion ingredients in jar and shake well.

Step four - Grill the chicken for 8 minutes, turning half way.

To Serve

Add 2-3 tablespoons of coleslaw to a plate and add 2 pieces of grilled chicken (1 chicken breast sliced in half) on top. Sprinkle chopped pea shoots on top and drizzle with the lemon and olive oil emulsion right before serving.

  • You do not need to oil your grill. Brush the chicken with a touch more oil if you feel the chicken needs it.
  • If I have a busy day ahead, I make my salad and marinate the chicken before work. I keep both in the fridge until needed.

Hope you enjoy this dish, it's one of my favourites. Love, Irene. XO





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