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
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
METHOD
- Preheat oven to 200°C.
- Line a baking tray with foil. Lightly spray chicken with olive oil.
- Combine all dry ingredients in a large snap lock bag. Add chicken and toss until it is well coated.
- 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.
- Combine with crunchy cabbage salad.
TO MAKE THE SALAD
- Place all ingredients in a large bowl.
- Whisk lemon juice, vinegar and oil together in a small jug and drizzle over salad. Toss to combine.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 885.3kJ |
| Protein | 18.7g |
| Fat | 10.9g |
| Glycaemic carbohydrate | 7.9g |
| of which is sugar | 4.8g |
| Fibre | 3.3g |