Zesty chicken on tahini slaw
Nutrition Info.(per serve)
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
3 tablespoons reduced-fat Greek yoghurt
1 tablespoon tahini
1/2 clove garlic, crushed
juice of 1/2 lemon
2 small (150g) boneless, skinless chicken thighs, fat trimmed
juice and zest 1/2 lemon
1/4-1/2 teaspoon smoked paprika
Total fat 28g
Saturated fat 5g
Dietary fibre 8g
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.
Make it gluten free: Check paprika is gluten free.