Keto Asian Chicken With Peanut Coleslaw Recipe

Cooking Directions

• STEP 1.In a bowl, combine soy sauce, sesame oil, ginger, garlic, and lime juice. Add chicken breasts and marinate for at least 30 minutes.
• STEP 2.Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6-8 minutes per side, or until cooked through.
• STEP 3.In a large bowl, combine shredded cabbage, carrots, and green onions. In a separate bowl, whisk together peanut butter, rice vinegar, soy sauce, and honey until smooth. Pour the dressing over the coleslaw and toss to coat.
• STEP 4.Serve the grilled chicken with the peanut coleslaw on the side. Enjoy!

Cooking Tips

• For extra flavor, you can add a dash of sriracha or chili flakes to the marinade.
• Make sure to let the chicken rest for a few minutes before slicing to retain its juices.
• If you don't have a grill, you can also cook the chicken in a skillet over medium heat.

Storage and Serving

• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• The coleslaw is best served fresh, but you can store any leftovers in the refrigerator for up to 2 days.
• This dish is great for meal prep. You can marinate the chicken and prepare the coleslaw in advance, then grill the chicken when ready to serve.