SPICE CRUSTED CHICKEN WITH KALE, APPLE & RED CABBAGE SLAW BY JACQUELINE ALWILL

This month's recipe from The Brown Paper Bag's Nutrutionist, Jacqueline Alwill. Her wonderful approach to using fresh delicious whole foods will teach us all how to eat better everyday! Visit her website www.thebrownpaperbag.com.au

30 Minutes. Gluten Free. Sugar Free. Just 257 Calories Per Serve.

Serves 2.

Ingredients
2 x 150g free range chicken breast
1 tablespoons apple cider vinegar
1 cup kale (3 leaves)
1 cup red cabbage (small 150g)
1 spring onion
1 green apple (small 150g)
4 sprigs mint
4 sprigs coriander
1cm grated ginger
1 lemon
1.5 tablespoons spice mix:
1 part chilli powder
2 parts ground cinnamon
4 parts ground coriander
4 parts ground ginger
(olive oil, butter, salt & pepper not included)

Pre heat oven & prepare chicken
Arrange the shelf rack in the centre of the oven and heat to 200ºC. Line a baking tray with greaseproof paper. In a bowl, place chicken and massage 1/3 of the apple cider vinegar into the chicken. Add spice mix and rub to evenly coat the chicken pieces. Place chicken on lined baking tray and place in the oven for 8-10 minutes.

Make slaw
Whilst chicken is cooking, prepare the slaw. Finely slice red cabbage and kale leaves (discarding the stems). Finely slice spring onion and grate the apple. Lastly, roughly chop the mint and coriander. Place all of the prepared ingredients into a bowl. To make the dressing, whisk in a small bowl finely grated ginger, lemon juice and apple cider vinegar with 1 tablespoon of olive oil.

To serve
Once chicken is cooked, remove from oven and allow to cool for 2 minutes. Slice chicken, diagonally 1 cm thick and serve with kale and cabbage slaw.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

October 29, 2015 by Timothy Ryder
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