Chicken with tahini slaw
Nutrition per serving
| Calories | 528 kcal |
| Protein | 54.2 g |
| Carbs | 22.8 g |
| Fats | 24.5 g |
| Saturated Fat | 4.6 g |
| Monounsaturated Fat | 11.4 g |
| Polyunsaturated Fat | 6.4 g |
| Sugars | 12 g |
| Fiber | 6.3 g |
| Sodium | 351 mg |
Ingredients
| Cabbage | |
| Celery | |
| Red Onion | |
| Carrot | |
| Beetroot | |
| Parsley | |
| Plain Greek Yogurt (non fat) | |
| Garlic | |
| Lemon | |
| Chicken Thigh | |
| Sweet Smoked Paprika | |
| Olive Oil |
1. Prepare ingredients as follows; Make sure garlic clove is crushed, the chicken should have any fat trimmed, beetroot is peeled and grated, finely chop the parsley leaf. Finely slice red onion, green cabbage and celery stalk.
2. Create Tahini dressing by mixing yoghurt, tahini, garlic, lemon juice in a small bowl.
3. Add all of the green cabbage, celery, red onion, carrot, beetroot and parsley in a salad bowl. Add in the Tahini dressing and mix thoroughly.
4. Add olive oil to frying pan and use a medium heat. Cover chicken in lemon juice, zest and paprika, and cook for 6 minutes on each side so that cooked through.
5. Cut chicken into serving portions and add to the tahini dressed mix.