Soy ginger chicken with winter slaw
- 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)
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.
Nutrition Info (per serve)
Total fat 23g
–Saturated fat 3g
Dietary fibre 9g
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.
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