Lemon Spice Chicken with Crunchy Cabbage

Serves 4. Per serve: 330kCal, 1395KJ, 30g protein.

INGREDIENTS:

• 4 x 160g chicken thigh pieces 
• Olive oil spray
• 2 tablespoons paprika (smoky paprika is best)
• 1/2 teaspoon lemon pepper
• 1/2 dried oregano
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt

CRUNCHY CABBAGE SALAD:

• 1/4 red cabbage, finely shredded
• 1 large carrot, peeled and sliced into thin batons
• 2 shallots, sliced
• 1 Lebanese cucumber, seeded and cut into batons
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 1 tablespoon olive oil

METHOD:

1. Preheat oven to 200°C.
2. Line a baking tray with foil. Lightly spray chicken with olive oil.
3. Combine all dry ingredients in a large snap-lock bag. Add chicken and toss until it is well-coated.
4. Place the chicken onto the baking tray and bake for 30-35 minutes or until chicken is cooked through. When cold enough to handle, finely slice.
5. Combine with a crunchy cabbage salad.

TO MAKE THE SALAD:

1. Place all ingredients in a large bowl except the lemon juice, vinegar and oil.
2. Whisk lemon juice, vinegar and oil together in a small jug and drizzle over salad. Toss to combine