Lemon Spice Chicken with Cabbage Salad

Lemon Spice Chicken with Crunchy Cabbage Salad: Zesty and Nutritious

Serves: 4

Ingredients

• 4 x 120g chicken thighs, skin and bones removed (females)
• 4 x 220g chicken thighs, skin and bones removed (males)
• Olive oil spray
• 2 tablespoons paprika (smoky paprika is best)
• ½ teaspoon lemon pepper
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt

For the Crunchy Cabbage Salad:

• ¼ red cabbage, finely shredded
• 1 large carrot, peeled and sliced into thin batons
• 2 shallots, sliced
• 1 cucumber, seeded and cut into batons
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 1 tablespoon extra virgin olive oil

Directions

For the Chicken:

1. Preheat oven to 200°C.
2. Line a baking tray with foil. Lightly spray chicken with olive oil.
3. Combine all dry ingredients (paprika, lemon pepper, oregano, cayenne pepper, and salt) in a large snap lock bag. Add chicken and toss until it is well coated.
4. Place the chicken onto the baking tray and bake for 30-35 minutes or until chicken is cooked through. When cold enough to handle, finely slice.
5. Combine with crunchy cabbage salad.

To Make the Crunchy Cabbage Salad:

1. Place all salad ingredients (red cabbage, carrot, shallots, cucumber) in a large bowl.
2. Whisk lemon juice, white wine vinegar, and extra virgin olive oil together in a small jug and drizzle over salad. Toss to combine.

This Lemon Spice Chicken with Cabbage Salad is a vibrant, healthy meal that’s perfect for a quick weeknight dinner or meal prep. The zesty, smoky chicken pairs beautifully with the fresh, crunchy salad, offering a delightful balance of flavours and textures. Store leftovers in an airtight container in the refrigerator for up to 3 days.