Zesty chicken on tahini slaw
Serves: 1
Time to make: 40 mins
Total cost: $6.80
(at time of publication)
Ingredients
- Slaw
- ½ cup finely sliced green cabbage
- 1 stick celery, finely sliced
- ¼ red onion, finely sliced
- 1 handful parsley, finely chopped
- 1 carrot, grated
- ½ raw beetroot, peeled and grated
- Dressing
- 3 tablespoons reduced-fat Greek yoghurt
- 1 tablespoon tahini
- ½ clove garlic, crushed
- juice of ½ lemon
- spray oil
- 2 small (150g) boneless, skinless chicken thighs, fat trimmed
- juice and zest ½ lemon
- ¼-½ teaspoon smoked paprika
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Instructions
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.
Variations
Make it gluten free: Check paprika is gluten free.
Nutrition Info (per serve)
-
Calories 484cal
-
Kilojoules 2030kJ
-
Protein 38g
-
Total fat 28g
-
–Saturated fat 5g
-
Carbohydrates 15g
-
–Sugars 14g
-
Dietary fibre 8g
-
Sodium 330mg
-
Calcium 280mg
-
Iron 4.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
