A plate of chicken with coleslaw and potatoes

Smashed chicken with corn slaw

  • Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Add a pop of colour to your plate with this vibrant turmeric marinade. This quick dinner is healthy, low-calorie and provides 3 of your 5-a-day

  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal383
low infat8g
saturates2g
carbs30g
sugars12g
fibre8g
protein43g
salt0.3g
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Ingredients

For the chicken

For the slaw

Method

  • STEP 1

    Cut the chicken breasts in half, then put them between two sheets of baking parchment and bash with a rolling pin to flatten. Mix the lime zest and juice with the yogurt, thyme, turmeric, coriander and garlic in a large bowl. Add the chicken and stir until well coated. Leave to marinate while you make the slaw.

  • STEP 2

    Mash the avocado with the lime juice and zest, 2 tbsp yogurt and the coriander. Stir in the corn, red pepper, onion and cabbage.

  • STEP 3

    Heat a large non-stick frying pan or griddle pan, then cook the chicken in batches for a few mins each side – they’ll cook quickly as they’re thin. Serve the hot chicken with the slaw and the new potatoes. If you're cooking for two, chill half the chicken and slaw for lunch another day (eat within two days).

RECIPE TIPS
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    Rating: 5 out of 5.11 ratings
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