Zesty chicken on tahini slaw

Serves: 1
Time to make: 40 mins

Total cost: $ 6.80

(at time of publication)

Ingredients
Nutrition Info.(per serve)

Slaw
1/2 cup finely sliced green cabbage
1 stick celery, finely sliced
1/4 red onion, finely sliced
1 handful parsley, finely chopped
1 carrot, grated
1/2 raw beetrootbeetsX, peeled and grated
Dressing
3 tablespoons reduced-fat Greek yoghurt
1 tablespoon tahini
1/2 clove garlic, crushed
juice of 1/2 lemon
oil spray
2 small (150g) boneless, skinless chicken thighs, fat trimmed
juice and zest 1/2 lemon
1/4-1/2 teaspoon smoked paprika

Nutrition Info

Kilojoules 2030kJ
Calories 484cal
Protein 38g
Total fat 28g
Saturated fat 5g
Carbohydrates 15g
Sugars 14g
Dietary fibre 8g
Sodium 330mg
Calcium 280mg
Iron 4.5mg

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.

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