Broiled Chicken Breasts with Chutney-Lime Glaze and Broccoli Slaw

By USA WEEKEND columnist Pam Anderson

4.4 / 5

0min

6 medium boneless, skinless chicken breasts about 2 pounds, tenderloins cut or pulled away, and breasts pounded lightly with fist to a more-or-less even thickness
4 teaspoons ground coriander
salt
6 tablespoons Major Grey Chutney
1 lime quartered
6 tablespoons frozen limeade concentrate
¼ teaspoon hot red pepper flakes
¼ teaspoon ground ginger
1 ½ tablespoons vegetable or canola oil
1 (15 ounce) package broccoli slaw
3 medium green onions thinly sliced
1 large carrot coarsely grated
¼ cup chopped fresh cilantro