Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 10.52 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2 spring onions, finely chopped
- 2 chicken breasts, cut lengthways to make 4 portions
- 1 bunch broccolini
- 400grams simply steam baby potato with herb & butter
- 1/2teaspoons dried chilli flakes
- 2tablespoons lemon juice
- 1 cup salt-reduced chicken stock
- 300grams fine cut coleslaw
- 1/4 cup Greek style yoghurt
- 1teaspoons garlic, crushed
Nutrition per serving
1170kJ / 280Cal
1170 Kilojoules or 280 Calories
13% of daily energy intake*
Protein
34.0grams
Fat
6.0grams
Carbs
20.3grams
Sugars
6.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Season the chicken and cook in a large oven-safe non-stick pan over a high heat for 2 minutes each side until browned. Set chicken aside and keep warm.
Step 2 of 4
Add the chicken stock, lemon juice, garlic and dried chili flakes to deglaze the pan and reduce until 1/3 of a cup of liquid remains. Add spring onion. Remove from the heat and gently fold through the yoghurt. Return the chicken to the pan and coat in sauce. Finish cooking in the oven uncovered for a further 8 minutes.
Step 3 of 4
Meanwhile, microwave the potatoes for 8 minutes and cook broccolini in a bowl of boiling water for 4-5 minutes.
Step 4 of 4
Serve the chicken on the coleslaw with any extra sauce poured over to dress the salad. Serve with potatoes and broccolini.
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