Skip to main content
Recipes
June 2010

Grilled Mustard Chicken with Green Bean Coleslaw

By Bon Appétit Test Kitchen

Recipe information

  • Total Time

    40 minutes

  • Yield

    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

Need to make a substitution?

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

One serving contains the following: Calories (kcal) 390.3 %Calories from Fat 42.9 Fat (g) 18.6 Saturated Fat (g) 4.1 Cholesterol (mg) 119.1 Carbohydrates (g) 8.9 Dietary Fiber (g) 3.6 Total Sugars (g) 3.3 Net Carbs (g) 5.3 Protein (g) 45.0
Explore Bon AppétitChicken BreastChickenPoultryGreen BeanVegetableGreen CabbageCabbageLeafy GreensMainDairy-FreeGluten-FreeGrillingDinner