Skillet BBQ Chicken with Slaw

Ingredients

• 0.3 cup apple cider vinegar 
• 1 tablespoon olive oil 
• 2 tablespoons honey 
• 0.5 teaspoon pepper freshly ground
• 0.3 teaspoon kosher salt (coarse)
• 4 cups coleslaw mix (from 16-oz bag)
• 1 cup bell pepper red thinly sliced
• 0.3 cup onion red thinly sliced
• 1.5 lb chicken breast boneless skinless
• 3 cloves garlic finely chopped
• 1 tablespoon suya seasoning mix salt-free
• 0.3 teaspoon kosher salt (coarse)
• 1 tablespoon olive oil 
• 0.5 cup barbecue sauce 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• whisk
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. In large bowl, stir vinegar, oil, honey, pepper and salt with whisk.
2. Add coleslaw mix, bell pepper and onion; toss to coat. Cover; refrigerate at least 10 minutes.
3. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/2 inch thick. Rub chicken with garlic; sprinkle with seasoning blend and salt.
4. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, turning once.
5. Add barbecue sauce and water; cook 1 to 2 minutes longer or until chicken is no longer pink in center.
6. Toss slaw. On each of 4 plates, place 1 chicken breast and 1 cup slaw. Spoon 1/4 cup sauce over chicken breast.