lemon herbed chicken WITH snap pea slaw

ngredients

Chicken:

• 1/3 cup extra-virgin olive oil
• 1 tablespoon lemon zest plus 3 tablespoons lemon juice 
• 2 tablespoons finely chopped fresh cilantro 
• 2 tablespoons finely chopped fresh parsley 
• 1 teaspoon finely chopped fresh rosemary 
• 1 teaspoon finely chopped fresh thyme 
• 1/2 teaspoon finely chopped fresh oregano 
• 1/2 teaspoon salt 
• 1/4 teaspoon freshly ground black pepper 
• 3 cloves garlic, minced 
• 4 thinly sliced boneless, skinless chicken breast pieces (see Cook's Note)
• Vegetable oil, for oiling the grill grates

Apple, Celery and Snap Pea Slaw:

• 1/4 cup olive oil
• 1/4 cup lemon juice 
• 3 tablespoons white wine vinegar 
• 2 tablespoons agave nectar 
• Salt and freshly ground black pepper
• 1 cup sugar snap peas, cut in half 
• 1 cup fresh cilantro leaves, chopped 
• 3 green apples, cut into julienne
• 3 stalks celery, chopped 
• 1 jalapeno, thinly sliced 
• 1 red onion, thinly sliced 

Directions

Watch how to make this recipe.

For the chicken: Mix together the olive oil, lemon zest and juice, cilantro, parsley, rosemary, thyme, oregano, salt, pepper and garlic in a 1-gallon ziptop bag. Add the chicken and massage the marinade into the meat until evenly coated. Seal the bag and place in the refrigerator. Let the chicken marinate at least 2 hours.

For the apple, celery and snap pea slaw: In a small bowl, combine the olive oil, lemon juice, vinegar and agave. Season with salt and pepper.

In a large bowl, combine the peas, cilantro, apples, celery, jalapeno and onion. Add the vinaigrette to the bowl and toss. Cover and refrigerate for about 30 minutes.

Preheat a grill to high heat. Dip a wad of paper towels lightly in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken until cooked through, 2 to 3 minutes per side.

Serve the chicken with the slaw.