Ingredients:
Fresh ground black pepper
4 4-oz boneless, skinless chicken breasts, pounded thin
SAUCE
1/4 cup no-salt-added tomato paste
3 tbsp balsamic vinegar
2 tbsp pure maple syrup
2 tsp Worcestershire sauce
1 clove garlic, minced
1 tsp onion powder
1/2 tsp sea salt
1/8 to 1/4 tsp red pepper flakes
2 tsp extra-virgin olive oil
SLAW
3 cups coleslaw with carrots
1/2 cup celery, thinly sliced
1 banana pepper, seeded and diced or 1/2 medium green bell pepper, seeded and diced
2 tbsp apple cider vinegar
1 tbsp safflower oil
1 stevia packet
1/8 tsp red pepper flakes
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
Directions:
Prepare sauce: In a medium saucepan, whisk together 1/2 cup water, tomato paste, vinegar, maple syrup, Worcestershire, garlic, onion powder, salt and pepper flakes. Bring sauce to a boil on medium-high; continue boiling for 3 to 4 minutes or until mixture reduces to 1/2 cup. Remove from heat, stir in oil, divide sauce between 2 small bowls and let cool completely.
Prepare slaw: In a medium bowl, combine slaw ingredients, cover and refrigerate for at least 30 minutes.
Grill chicken: Sprinkle black pepper on both sides of chicken breasts. Place chicken on grill or grill pan and cook for 3 minutes on medium-high. Flip chicken over, brush 2 tbsp sauce over top and cook for 3 minutes. Again, flip chicken over, brush with 2 tbsp sauce and cook for 1 minute. Finally, flip the chicken over and spoon remaining 1/4 cup sauce over top. Cook for 1 more minute or until no longer pink in center. Serve with coleslaw.
