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.

Nutrition Info (per serve)

Kilojoules 940kJ

Calories 225cal

Protein 30g

Total fat 9g

–Saturated fat 2g

Carbohydrates 10g

–Sugars 6g

Dietary fibre 4g

Sodium 140mg

Calcium 110mg

Iron 2.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.