Lemon and rosemary chicken with fennel cabbage slaw

Serves: 4
Time to make: 30 mins

Total cost: $ 15.68 / $ 3.92 per serve

(at time of publication)

Ingredients

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 oil spray
¼ cup salt-reduced chicken stock

Instructions

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.