Zesty chicken on tahini slaw

1 In a bowl, combine cabbage, celery, red onion, parsley, carrot and beetroot .

2 Mix dressing ingredients and add to bowl, stirring to coat slaw.

3 Spray a pan with oil and place over a medium heat. Add chicken. Squeeze over lemon juice and sprinkle with lemon zest, paprika and seasoning.

4 Cook for 6 minutes each side or until juices run clear. Slice chicken thighs into thirds and serve on the slaw.