Full ingredients list:
1/2 cup finely sliced green cabbage
1 celery stalk, finely sliced
1/4 medium red onion, finely sliced
1 medium carrot, grated
1/2 small beetroot, peeled and grated
1 handful flat-leaf parsley,finely chopped
3 tablespoons reduced-fat Greek-style yoghurt
1 tablespoon tahini
1/2 garlic clove, crushed
juice of 1/2 lemon
2 small (about 150g) skinless chicken thighs, fat trimmed
juice and zest of 1/2 lemon
1/4–1/2 teaspoon smoked paprika
Nutritional information (per serve)
Instructions and steps:
Step 1Combine cabbage, celery, red onion, carrot, beetroot and parsley in a salad bowl.
Step 2Mix dressing ingredients together in a small bowl; pour over slaw and toss to combine.
Step 3Spray a frying pan with olive oil and set over a medium heat. Coat chicken in lemon juice, zest and paprika, and cook for 6 minutes each side, or until juices run clear.
Step 4Slice chicken thighs into thirds and serve on tahini slaw.
About this recipe
First published: April 2016