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)
  • 1/2 teaspoon lemon pepper
  • 1/2 dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt


  • 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

Lemon Spice Chicken with Crunchy Cabbage


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 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.

Download the recipe