Spiced barbeque chicken with cucumber pickle salad
Nutrition Info.(per serve)
2 tablespoons gochujang (see tips) or sweet chilli sauce
4 small bone-in chicken thighs spray oil
1 Lebanese cucumber, peeled in ribbons
2 small carrots, peeled in ribbons
1 cup finely shredded white cabbage
½ cup apple ciderhard ciderX vinegar
1 teaspoon sugar
1 teaspoon reduced-salt soy sauce
fresh chillies and spring onion, chopped, to garnish (optional)
1½ cups steamed brown rice
Total fat 13g
Saturated fat 3g
Dietary fibre 6g
1 Preheat oven to 200°C. Line a baking tray with baking paper. Thin gochujang, if using, with a little water. Rub over chicken thighs and place on baking tray. Spray thighs and bake for 30 minutes, or until cooked through (see tips).
2 In a large bowl, combine cucumber, carrot and cabbage. In a small bowl, combine vinegar, sugar and soy sauce with ¼ cup water and pour over salad, mixing well to coat vegetables. Set aside.
3 Heat rice. Serve chicken on rice with salad on the side, garnished with chillies and spring onion, if desired. Spiced barbecue chicken with cucumber pickle salad
Make it gluten free: Check gochujang, sauces and vinegar are gluten free.
Make it low FODMAP: Choose gochujang or sweet chilli sauce that does not contain onion or garlic. Use only the green tips of the spring onion.
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