Contents of your meal kit:
chicken breasts
slaw mix
shredded coconut
creamy coconut dressing
green beans
spice rub
Cookware needed: medium or large mixing bowl, grill, foil
Finishing steps:
- In a mixing bowl, toss slaw mix and shredded coconut with creamy coconut dressing and a little salt & pepper. Set aside.
- Preheat grill to med-high (see note).
- Trim green bean stems. Place the green beans on the foil, drizzle with olive oil, and season with salt & pepper. Fold the foil over the green beans and crimp the edges to seal completely. Once hot, place on grill and cook about 10-15 minutes or until tender.
- Meanwhile, season both sides of chicken with spice rub & salt, then rub with a little oil. Place on the other side of the grill and cook about 5 minutes per side or until cooked through. (Keeping the lid closed will speed up the cooking process, just be sure to check frequently to avoid flare-ups.)
- Before serving, give the creamy coconut slaw a taste, and adjust seasoning if needed.
- When chicken is cool enough to handle, slice and divide between plates. Serve slaw and green beans on the side.
Notes: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill. Cooking times may vary.