Lightened-up Chicken Reuben

Lightened-up Chicken Reuben

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    chicken thighs (boneless, skinless)

  • 1

    tablespoon olive oil

  • 4

    slices dark rye bread (lightly toasted)

  • 4

    slices swiss cheese

  • Kosher salt and freshly ground black pepper (to taste)

  • Napa Cabbage coleslaw

  • 1

    medium head Napa cabbage (shredded)

  • 2

    medium carrots (peeled and shredded)

  • 1

    jalapeno (seeded, thinly sliced)

  • 2

    teaspoons celery seed

  • 2

    teaspoons mayonnaise

  • 2

    tablespoons non-fat Greek yogurt

  • 2

    tablespoons ketchup

  • 2

    teaspoons sweet pickle relish

  • Kosher salt and freshly ground black pepper (to taste)

Directions

Preheat outdoor grill or grill pan over medium-high heat. Preheat broiler in oven. Adjust oven rack to the top rack. Season chicken thighs with salt and pepper. Drizzle with olive oil. Place on preheated grill. Grill for 4-5 minutes per side, or until the internal temperature reaches 165ºF. Remove from grill, let rest for 5 minutes. Slice chicken thighs into 5 pieces per chicken thigh. On a baking sheet with slices of toasted dark rye bread, add sliced chicken, top with slaw and a slice of swiss cheese. Place under broiler for 1-2 minutes until cheese has melted. For the Napa Cabbage Coleslaw: In a large bowl, add the Napa cabbage, carrots, jalapeno, and celery seed. Toss to combine. In a small bowl, add mayonnaise, Greek yogurt, ketchup, relish and whisk to combine. Drizzle over Napa cabbage mixture and toss to combine. Season with salt and pepper. Tip: For a quick coleslaw, use a bag of coleslaw mix instead of making your own. Drizzle over dressing and toss.


Nutrition

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