Lemon Spice Chicken with Crunchy Cabbage

Serves 4 | 287 calories per serve


  • 4 x 160g chicken thigh pieces
  • Olive oil spray
  • 2 tablespoons paprika (smoky paprika is best)
  • ½ teaspoon lemon pepper
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt


  • ¼ 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


  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


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

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