Lemon and rosemary chicken with fennel cabbage slaw

Serves: 4

Time to make: 30 mins

Ingredients

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2 tablespoons chopped fresh rosemary
½ teaspoon dried red chilli flakes
1 lemon, 2 teaspoons zest, 3 tablespoons juice
4 x 120g skinless chicken breast fillets
2 fennel bulbs, thinly sliced
¼ small red cabbage, trimmed, finely shredded
¼ cup chopped fresh flat-leaf parsley
1 tablespoon olive oil
cooking spray oil
¼ cup salt-reduced chicken stock

Instructions

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1 Combine rosemary, chilli flakes and lemon zest in a bowl. Sprinkle mixture over both sides of chicken.

2 To make slaw, combine fennel, cabbage and parsley in a bowl. In a separate bowl whisk together 1 tablespoon lemon juice and olive oil. Drizzle over slaw. Toss to combine.

3 Spray a large frying pan with oil and place over a high heat. Cook chicken for 4-6 minutes each side or until golden and cooked through. Remove from pan.

4 Add the remaining lemon juice and stock to pan and warm through. Divide chicken and slaw among serving plates. Drizzle lemon juice mixture over chicken and serve.

Serving suggestion

Grainy bread rolls

Variations

Make it gluten free: Use gluten-free stock.

Nutrition Info (per serve)

Calories 225 cal

Kilojoules 940 kJ

Protein 30 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 10 g

Sugar 6 g

Dietary fibre 4 g

Sodium 140 mg

Calcium 110 mg

Iron 2.5 mg

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.