Portuguese Chicken with Purple Slaw
Serves: 4 bariatric serves or 2 regular serves
Time: 15 minutes
Time: 15 minutes
Ingredients
- 1/4 cup low fat Greek yoghurt
- 1 teaspoon Harissa
- 1/2 tablespoon extra virgin olive oil
- 4 chicken tenderloins
- 1 tablespoon Portuguese chicken seasoning
- 1 cup shredded purple cabbage
- 1 radish, finely sliced
- 8 snow peas, finely sliced
- 1 teaspoon sesame seeds
- 1/2 tablespoon extra virgin olive oil
- 1/2 tablespoon lemon juice
Instructions
1. Mix the yoghurt and Harissa in a small bowl. Set aside.
2. Heat the olive oil in a non-stick frying pan. Coat the chicken with seasoning. Add chicken to the pan and cook for 2-3 minutes each side or until done to your liking. Remove from pan.
3. Meanwhile, combine the purple cabbage, radish and snow pea together in a small bowl. Top with lemon juice, olive oil and sesame seeds and set aside.
4. To serve, place 1/4 of the slaw on a small plate (larger if making normal portions), top with one chicken tenderloin and a spoon of yoghurt dressing.
Note: If you buy a 500g pack of tenderloins, either freeze some to use again later, or increase the seasoning, cook them all and use them for lunches over the week.
Adapted from Australian Healthy Weight Week Cookbook 2017
