Crumbed chicken with coleslaw and cauliflower mash

Instructions

1. Preheat oven to 180°C. Line a baking tray with baking paper. In a bowl, whisk together yoghurt, garlic, salt, pepper and half the lemon juice. Pour 3/4 of the mixture in a large bowl. Set remaining yoghurt mix aside. Add chicken and stir to coat. Cover and refrigerate for 1 hour to marinate (or longer if preparing ahead).
2. In a bowl, mix panko crumbs, parsley and half of the parmesan. Dip each chicken piece in the crumb mixture to coat, and place on prepared baking tray. Discard used marinade.
3. Spray chicken with a little oil. Bake for 20 minutes until golden and juices run clear when you slice through the thickest part of the chicken.
4. While chicken cooks, bring a large pot of salted water to the boil. Add cauliflower and cook for 5 minutes, or until tender. Drain and place in a food processor. Add olive oil and remaining parmesan and lemon juice. Blitz until smooth.
5. In a large salad bowl add slaw mix and reserved yoghurt mix. Toss to combine.
6. To serve, divide chicken, coleslaw and mash among 4 plates and garnish with parsley.