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Peri peri chicken with red cabbage slaw

Serves:

2

Cook Time:

20 + marinating

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Notes

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Ingredients

  • 1 red chilli, finely chopped/1/2 tsp. chilli flakes

  • 1/2 red pepper, finely chopped

  • 1 tsp. smoked paprika

  • 1 tsp. dried oregano

  • 2 cloves garlic, crushed

  • 2 tsp. grated ginger

  • 1 tbsp. red wine vinegar

  • 2 tsp. vegetable oil/light olive oil

  • Salt & pepper

  • 2 chicken breasts

  • 1/4 red cabbage, shredded

  • 1/2 red onion, finely sliced

  • 1/2 carrot, grated

  • 1/2 red apple, grated

  • 1 tbsp. flatleaf parsley, finely chopped

  • 50ml Greek yoghurt

  • 1 tsp. wholegrain mustard

Method

  1. Combine the red chilli/chilli flakes, red pepper, smoked paprika, dried oregano, garlic, ginger, red wine vinegar, 1 tsp. oil, salt & pepper either by hand or, preferably, in a food processor.

  2. Pour the marinade over the chicken breasts and marinate for 2 hours up to overnight.

  3. Preheat the oven to 180°C/200°C/gas mark 6.

  4. Heat the remaining oil in a frying pan and fry the chicken breasts for around 5 minutes until brown on one side. Turn over for another minute then transfer to a baking tray, cover with any remaining marinade and cook in the oven for 14 minutes, or until cooked through.

  5. Meanwhile, make the slaw by combining the red cabbage, red onion, carrot, apple and parsley with the yoghurt and wholegrain mustard, and season to taste.

  6. Serve along side the peri peri chicken.

Nutrition

kcal

274

fat

8

sat fat

0.4

carbs

22.9

sugars

10.9

fibre

5

protein

27.5

salt

0.5

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