Soy ginger chicken with winter slaw

Try this appetising meal for one - it's ready in twenty minutes and is high in protein and iron.

Serves: 1

Time to make: 20 mins

Ingredients

More weights & measures

150g chicken breast
1 teaspoon salt-reduced soy sauce
1 teaspoon grated ginger
1 cup finely chopped red cabbage
1½ cups finely chopped silver beet or spinach
2 tablespoons roughly chopped toasted almonds,
¼ cup low-fat plain yoghurt
2 tablespoons mayonnaise
½ cup cooked brown rice or quinoa
1 teaspoon sriracha (optional)

Instructions

Stay Awake

1 Preheat oven to 200°C. Line a baking dish with baking paper, place chicken breast on it. In a small bowl or cup, combine soy sauce and ginger and spoon half of the mixture over chicken breast. Bake for 10 minutes, baste with remaining mixture and cook 5 more minutes, or until cooked through. Remove from oven and set aside.

2 In a medium bowl, combine cabbage, silver beet and almonds. In a small bowl, combine yoghurt and mayonnaise. Use two-thirds of this mixture to coat slaw.

3 Cut chicken into thin slices. Serve chicken with rice or quinoa and slaw, garnished with sriracha, if using, and remaining yoghurt mayonnaise.

Variations

Make it gluten free: Check sauces are gluten free.

Make it low FODMAP: Use lactose-free or coconut yoghurt and choose sriracha without onion or garlic.

Nutrition Info (per serve)

Calories 597 cal

Kilojoules 2500 kJ

Protein 48 g

Total fat 23 g

Saturated fat 3 g

Carbohydrates 45 g

Sugar 12 g

Dietary fibre 9 g

Sodium 630 mg

Calcium 310 mg

Iron 6 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.