This clean, simple and low calorie dish hits all the notes. Grilled free range skinless chicken served with a great slaw: creamy, tangy and crunchy! Make the most of the Nashi while they are in season. 

30 Minutes. Just 372 Calories Per Person. Gluten Free.

Serves 2.

2 x 180g free range chicken breast
1 lemon
2 cloves of garlic
400g white cabbage
15 chives
1 nashi pear
1 small red onion
40g whole egg mayonnaise
1 tablespoon apple cider vinegar
1/2 teaspoon poppy seeds

Marinate chicken
In a mixing bowl, place chicken, crushed garlic, zest of the lemon and a drizzle of olive oil. Season with salt and pepper. Mix to coat well and set aside

Prepare slaw & make dressing
While the chicken is marinating, thinly slice cabbage and 1/3 onion (use a mandolin if you have one) and julienne the nashi pear (if you are time short grate the pear) and combine in a bowl. Finely chop chives and put to one side. Whisk cider vinegar, mayonnaise, salt and pepper together. Set aside.

Grill chicken
Heat a non-stick fry pan or grill pan to a medium to high heat. Cook chicken for 8 – 10 minutes, turning every 2 minutes. Add lemon juice to the pan in the last 2 minutes of cooking. Remove from the pan, cover tightly with foil and rest for 2 minutes.

Dress slaw & serve
Sprinkle over chopped chives and poppy seeds. Toss to combine slaw and dressing. Slice chicken breast on angles into 1 cm strips across the grain.


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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