Secret Spice Chicken and Coleslaw Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 14To prep: 15 minutesTo cook: 25 minutesDifficulty: Easy Nutrition per servingKilojoules: 2100Calories: 502Protein: 36gFat: 32.4gSaturated Fat: 5.2gCarbohydrates : 12.6gCarbohydrates per 100g: 3.1gFibre: 9.1gSodium: 527mgPotassium: 1217mg Ingredients 4 chicken thighs, fat trimmed 2 eggs, lightly beaten 1.5 cups almond meal 2 teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano ½ teaspoon salt + black pepper 2 tablespoons olive oil For the coleslaw 4 cups shredded cabbage (mix of green + purple if possible) 2 medium carrots, grated ½ red onion, finely sliced ½ cup reduced fat Greek yoghurt 1 tablespoon lemon juice Salt + pepper to taste Method Preheat oven to 200°C. Cut each chicken thigh into 3 pieces (12 pieces in total). In a bowl, mix almond meal, paprika, garlic powder, onion powder, oregano, salt, and pepper. In another bowl, light beat eggs. Dip chicken into egg, then press into the crumb mix until well coated. Place on a lined baking tray and spray lightly with olive oil. Bake chicken pieces 20–25 minutes, turning halfway. At the halfway mark, spray the other side of the chicken pieces with olive oil. Cook until chicken is golden and cooked through (juices run clear). Coleslaw: Mix yoghurt, and lemon juice in a small bowl. Toss through cabbage, carrot, and red onion. Season to taste. Place in refrigerator until chicken is ready. When chicken is ready, serve with coleslaw.
