Name: Grilled Tomato-Garlic Chicken Thighs with Bell Pepper & Cabbage Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 6 anchovy fillets, packed in oil; 1.36 kg chicken thighs, boneless skinless; 90 ml Italian salad dressing; ⅓ cup pumpkin seeds; 3 red bell peppers; 1 ½ (397 g) bags shredded cabbage (coleslaw mix); 6 tbsp tomato paste; black pepper; crushed red pepper; extra virgin olive oil; garlic powder; salt

Grilled Tomato-Garlic Chicken Thighs with Bell Pepper & Cabbage SaladGrilled Tomato-Garlic Chicken Thighs with Bell Pepper & Cabbage Salad — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

6 anchovy fillets, packed in oil

1.36 kg chicken thighs, boneless skinless

90 ml Italian salad dressing

⅓ cup pumpkin seeds

3 red bell peppers

1 ½ (397 g) bags shredded cabbage (coleslaw mix)

6 tbsp tomato paste

black pepper

crushed red pepper

extra virgin olive oil

garlic powder

salt

Instructions

Mince anchovy fillets. Place in a large bowl along with tomato paste, oil, and spices. Stir to combine the marinade.

Pat chicken dry with paper towels and add to the bowl with the marinade. Using your hands, massage the marinade into the chicken.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the grill pan is hot, coat with oil. Working in batches if necessary, add the chicken and grill until cooked through, 3-4 minutes per side. Remove to a plate.

Meanwhile, wash and dry bell peppers. Using a clean cutting board, trim, seed, and medium dice the peppers. Place in a clean large bowl.

Add shredded cabbage, pumpkin seeds, and dressing to the bowl with the bell pepper. Stir to combine the salad.

To serve, divide chicken and cabbage salad between plates. Enjoy!

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