Grilled Chimichurri Chicken & Slaw

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For the Chicken:

• 4 boneless, skinless chicken thighs or breasts
• 3 tbsp Chimichurri Verde Olive Oil
• 2 tbsp MOV Garlic Chive White Balsamic
• 1 tbsp lime juice
• 1 tsp salt
• ½ tsp black pepper

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For the Slaw:

• 2 cups shredded cabbage (mix of purple and green)
• 1 cup shredded carrots
• ½ red bell pepper, thinly sliced
• 2 scallions, thinly sliced
• 2 tbsp MOV Garlic Chive White Balsamic
• 2 tbsp Chimichurri Verde Olive Oil
• 1 tsp Honey or agave
• Salt and pepper to taste

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Directions:
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.

To Serve:
Plate sliced grilled chicken over a generous scoop of the veggie slaw.

Optional: Garnish with extra fresh herbs, chili flakes, or a final drizzle of Olive Oil for extra flavor punch.

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