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)
• ½ teaspoon lemon pepper
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt

CRUNCHY CABBAGE SALAD:

• 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

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.
2. Whisk lemon juice, vinegar and oil together in a small jug and drizzle over salad. Toss to combine.

Click here to download a printable recipe