For the Chicken:
Ingredients:
4 boneless, skinless chicken thighs or breasts
3 tbsp Olive Us Chimichurri Verde Olive Oil
2 tbsp Olive Us Garlic Chive White Balsamic
1 tbsp lime juice
1 tsp salt
1/2 tsp black pepper
Instructions:
Whisk together the Chimichurri Verde Olive Oil, Garlic Chive White Balsamic, lime juice, salt, and pepper. Marinate the chicken in the mixture for at least 30 minutes (or up to 8 hours).
Grill over medium-high heat until cooked through and slightly charred, about 5–7 minutes per side depending on thickness.
Let rest for 5 minutes before slicing.
For the Slaw
Ingredients:
2 cups shredded cabbage (mix of purple and green)
1 cup shredded carrots
1/2 red bell pepper, thinly sliced
2 scallions, thinly sliced
2 tbsp Olive Us Garlic Chive White Balsamic
2 tbsp Olive Us Chimichurri Verde Olive Oil
1 tsp honey or agave
Salt and pepper to taste
Instructions:
In a small bowl, whisk together balsamic, olive oil, honey, salt, and pepper, toss with all slaw ingredients until well coated. Let sit for 10 minutes before serving for flavors to meld.