Thai chicken with crunchy coleslaw

Serves: 4

Time to make: 30 mins , plus 30 mins marinating

Ingredients

4 x 125g skinless, lean chicken breasts (500g)
Marinade
4 tablespoons sweet chilli sauce
1 stalk lemongrass, smashed, finely sliced (see tips)
1 tablespoon grated fresh ginger
2 kaffir lime leaves, finely sliced
1 tablespoon olive oil
Crunchy coleslaw
½ head red or green cabbage, finely chopped
2 carrots, grated
2 spring onions, finely chopped
6 tablespoons rice vinegar
2 teaspoons sugar
1 cup jasmine or basmati rice
spray oil
2 tablespoons fresh coriandercilantroX

Instructions

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1 Cut several slits in the top of each chicken breast. Mix all marinade ingredients together and pour over chicken. Marinate for at least 30 minutes or overnight.

2 To make coleslaw, mix all crunchy coleslaw ingredients together. Chill. Cook rice then drain.

3 When ready to cook chicken, place on a preheated barbecue, griddle or non-stick pan sprayed lightly with oil. Cook for 10 minutes, turning once. Serve chicken with coleslaw and rice. Garnish with coriander.

Variations

Make it gluten free: Check sweet chilli sauce is gluten free.

HFG tip

To prepare lemongrass, use the widest part of a large knife to press down firmly on the bulb end of the lemongrass. This will split lemongrass open. Remove outer skin and finely chop the inner flesh to use in recipe.
The chicken and coleslaw can be made the day before and kept in the fridge. The chicken will have a more authentic flavour the longer it is marinated.

Nutrition Info (per serve)

Calories 423 cal

Kilojoules 1770 kJ

Protein 34 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 55 g

Sugar 15 g

Dietary fibre 4 g

Sodium 270 mg

Calcium 100 mg

Iron 2 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.