Lemon Spice Chicken with Crunchy Cabbage
Serves 4, 287 calories per serve
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 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.
