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Dry Rub Chicken
with nectarine salsa / savoy cabbage slaw

Active: 30 min Total: 30 min
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.


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


  1. Make dry rub - Combine Italian seasonings, salt, garlic powder, dried mustard, black pepper and cumin. (Can be done up to 5 days ahead)
  2. 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)
  3. 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)
  4. 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)
  5. 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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  1. 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.
  2. 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.
  3. While chicken cooks, finish slaw by tossing it with pepitas and seasoning with some salt and pepper.
  4. Serve chicken with slaw on the side and nectarine salsa over everything. Enjoy!



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