Katsu chicken with slaw and rice

Ingredients

Serves (1) — default Serves (2) Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 1 frozen crumbed chicken cutlet
  
• 1 tablespoon low-fat plain yoghurt
  
• 1 teaspoon reduced-fat mayonnaise
  
• 1 teaspoon mustard
  
• 1 cup ready-made coleslaw, dressing omitted (see HFG tip)
  
• single-serve pottle microwaveable rice (or rice and quinoa)
  
• 1 tablespoon kimchi or relish, to serve

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Instructions

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1 Cook chicken following packet instructions. Meanwhile, in a medium bowl, combine yoghurt, mayonnaise and mustard. Take out ½ teaspoon and reserve for serving. Add slaw to the remaining dressing and toss to coat.

2 When chicken is cooked, cut into thick slices. Heat rice according to packet instructions.

3 Top chicken with remaining dressing and serve with rice and slaw, and kimchi on the side.

HFG tip

If you have enough time, finely shred your own cabbage and carrot as an economical alternative to the ready-made coleslaw.

Nutrition info (per serve)

Calories 480 cal

Kilojoules 2000 kJ

Total fat 13 g

Saturated fat 2.3 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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