broiled chicken breasts with chutney-lime glaze and broccoli slaw

Ingredients

• Servings: 6
• 6 medium boneless, skinless chicken breasts (about 2 pounds), tenderloins cut or pulled away, and breasts pounded lightly with fist to a more-or-less even thickness
• 4 teaspoons ground coriander
• salt
• 6 tablespoons major grey chutney
• 1 lime, quartered
• 6 tablespoons frozen limeade concentrate
• 1/4 teaspoon hot red pepper flakes
• 1/4 teaspoon ground ginger
• 1 1/2 tablespoons vegetable or canola oil
• 1 (15 ounce) package broccoli slaw
• 3 medium green onions, thinly sliced
• 1 large carrot, coarsely grated
• 1/4 cup chopped fresh cilantro

Recipe

• adjust oven rack to position closest to broiler element, and turn on high. mix coriander, a generous sprinkling of salt and the chutney in a medium bowl, then add chicken breasts (and tenderloins), and toss to coat with sauce. place chicken, skinned side up, on a wire rack set over a foiled-lined pan; broil without turning until chicken is cooked through and spotty brown, about 8 minutes.
• while chicken breasts cook, whisk limeade concentrate (no need to thaw) with pepper flakes and ginger, and then whisk in oil. place broccoli slaw, green onions, carrot and cilantro in a clean medium-sized bowl and add dressing; toss to coat.
• remove chicken and transfer to serving platter. squeeze lime juice over chicken to taste, and serve with slaw.
• for lunch, pack chicken and slaw in separate leakproof containers. warm chicken in microwave, or serve the chicken and slaw at room temperature.