A plate of chicken with coleslaw and potatoes

Smashed chicken with corn slaw

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(10 ratings)

Prep: 10 mins Cook: 5 mins


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

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal383
  • fat8g
  • saturates2g
  • carbs30g
  • sugars12g
  • fibre8g
  • protein43g
  • salt0.3g
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    For the chicken

    • 4 skinless chicken breast fillets
    • 1 lime, zested and juiced



      The same shape, but smaller than…

    • 2 tbsp bio yogurt
    • 1 tsp fresh thyme leaves
    • ¼ tsp turmeric



      Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

    • 2 tbsp finely chopped coriander
    • 1 garlic clove, finely grated
    • 1 tsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    For the slaw

    • 1 small avocado



      Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

    • 1 lime, zested and juiced



      The same shape, but smaller than…

    • 2 tbsp bio yogurt
    • 2 tbsp finely chopped coriander
    • 160g corn, cut from 2 cobs
    • 1 red pepper, deseeded and chopped
    • 1 red onion, halved and finely sliced
    • 320g white cabbage, finely sliced
    • 150g new potatoes, boiled, to serve
      New potatoes

      New potatoes

      n-ew po-tate-oes

      New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…


    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.

    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.

    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).

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    19th Jul, 2018
    Really delicious, fresh and filling. Will definitely make again.
    15th Jun, 2018
    Smells lovely when cooking, went down well with the family, kept me feeling full, if anything could do with a bit more of a kick, maybe add a chilli.
    9th Jun, 2018
    This was quite tasty but the prep and cook times are completely unrealistic. Cook chicken breasts and boil new potatoes in 5 mins?! The amount of prep is way longer than 10 minutes. This all took an hour from start to finish.
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