Dry Rub Chicken
with nectarine salsa / savoy cabbage slaw

Name: Dry Rub Chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tsp Italian seasonings; 1 tsp Salt; 1 tsp Garlic powder; 1 tsp Dried mustard (opt); 1/2 tsp Black pepper; 1/2 tsp Cumin; 1 1/2 lbs Chicken breast tenders (or boneless skinless chicken breasts, sliced); 1 Tbsp Oil, cooking; 1/2 Bell peppers, red, diced; 2 Nectarines (sub peaches), chopped; 1 Tomatoes, medium, chopped; 1 Tbsp Cilantro, chopped; 2 tsp Oil, olive; 1/2 Limes, zest and juice of; 1/2 tsp Honey; 1/2 tsp Sriracha (opt; sub hot sauce of choice); 1 Bell peppers, red, thinly sliced; 3 Carrots (look for pre-shredded to save time), grated; 10 oz Cabbage, savoy (sub romaine lettuce), shredded; 2 tsp Vinegar, rice; 2 tsp Oil, cooking; 1 tsp Honey; 1/4 cup Pepitas

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

A quick dry rub is a great way to add flavor to grilled (or seared and roasted) chicken. Serve this version with a crisp savoy cabbage slaw and a fresh, sweet nectarine salsa on top.

Dependency

Chorizo and Asparagus Saute

Ingredients

Metric

Servings:

Dry Rub Chicken:

Italian seasonings - 2 tsp
Salt - 1 tsp
Garlic powder - 1 tsp
Dried mustard (opt) - 1 tsp
Black pepper - 1/2 tsp
Cumin - 1/2 tsp
Chicken breast tenders (or boneless skinless chicken breasts, sliced) - 1 1/2 lbs
Oil, cooking - 1 Tbsp

Nectarine Salsa:

Bell peppers, red - 1/2 , diced
Nectarines (sub peaches) - 2 , chopped
Tomatoes, medium - 1 , chopped
Cilantro - 1 Tbsp , chopped
Oil, olive - 2 tsp
Limes - 1/2 , zest and juice of
Honey - 1/2 tsp
Sriracha (opt; sub hot sauce of choice) - 1/2 tsp

Savoy Cabbage Slaw with Pepitas:

Bell peppers, red - 1 , thinly sliced
Carrots (look for pre-shredded to save time) - 3 , grated
Cabbage, savoy (sub romaine lettuce) - 10 oz , shredded
Vinegar, rice - 2 tsp
Oil, cooking - 2 tsp
Honey - 1 tsp
Pepitas - 1/4 cup

Prep

Make dry rub - Combine Italian seasonings, salt, garlic powder, dried mustard, black pepper and cumin. (Can be done up to 5 days ahead)
Bell peppers (for slaw and salsa) / Carrots - Prep as directed. Combine the portion of bell peppers for slaw and carrots in one container. Store the remaining bell peppers separate. (Can be done up to 5 days ahead)
Chicken - If chicken is not already cut into tenders, slice into long strips. Rub chicken on all sides with spice rub. (Can be done up to 2 days ahead)
Make salsa - Chop nectarines (video is for slicing, but take it one step further and roughly chop slices, tomatoes and cilantro. Combine with bell peppers (the portion for the salsa), olive oil, lime zest and juice, honey and Sriracha. Season with salt and pepper. (Can be done 1 day ahead)
Make slaw - Slice cabbage. Combine with bell peppers (the portion for the slaw), carrots, vinegar, cooking oil and honey. (Can be done 1 day ahead)

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Make

If cooking on grill: Heat grill so that burners or coals are at high heat on one half of grill, leaving the other half for cooking with indirect heat. When grill is hot, clean grates and brush with cooking oil. Sear chicken on both sides over hottest part of grill. Transfer to indirect heat until cooked through, 2 to 3 minutes more.
If cooking on stovetop: Heat an oven-safe skillet over medium-high heat. Add cooking oil and then chicken to heated oil. Sear on both sides for 3 to 4 minutes each, until cooked through.
While chicken cooks, finish slaw by tossing it with pepitas and seasoning with some salt and pepper.
Serve chicken with slaw on the side and nectarine salsa over everything. Enjoy!

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Dry Rub Chicken with nectarine salsa / savoy cabbage slaw