Spicy Chicken & Homemade Slaw

Prep Time: 15 minutes            Cooking Time: 20 – 25 minutes approx.

To Feed 4 People

Ingredients

  • 4 Chicken Fillets
  • 2 Large Sweet Potatoes
  • 1 Sweetheart Cabbage
  • 3 Carrots
  • 1-2 Red Onions
  • 1 Tbsp Full Fat Natural Yogurt
  • 1 Handful Fresh Coriander

For the marinade

  • 2 Chillies
  • 3 Garlic Cloves
  • 1 ½ Tsp Ground Nutmeg
  • 1 Tsp Coriander Seeds / Ground Coriander
  • 1 Tsp Unrefined Rock Salt / Himalayan Salt
  • ½ Tsp Ground Black Pepper
  • 2 Tsp Marjoram / Oregano
  • 1 Tbsp Extra Virgin Olive Oil

Start by prepping everything for the marinade.

Chop the Chillies and Garlic very finely then add to a pestle & mortar. Add to this your Nutmeg, Coriander Seeds, Rock Salt, Black Pepper and Marjoram. Start to bash up all the ingredients until a paste begins to form, then start to add the Olive Oil before continuing to mix everything together.

Place your Chicken Fillets in a bowl or Tupperware.

Set the oven to 180oC.

Cover in the marinade and then using your hands or a spoon give it all a good mix. Leave to marinate on the kitchen side.

Using a sharp knife chop up the Sweet Potato in 1 cm pieces, rinse under the cold tap before adding to a pan. Cover in water and set to a high heat allowing the water to boil.

When starting the Sweet Potato mash you should also begin cooking the Chicken Fillets.

Line a baking tray with baking paper – Lay the Chicken Fillets on to the tray.

Place in the middle of your oven and cook for around 18-20 minutes.

Now for the Homemade Slaw…

Using a sharp knife, Chop the Cabbage in half, then starting from the top end slice very finely all the way down. Repeat on the other half.

Using a Cheese Grater, Grate your Carrots.

Using a sharp knife, Chop your onions in half, slice very finely.

Add all the sliced and grated ingredients to a colander and wash under the cold tap.

Allow to dry before placing them in a large bowl.

Finely chop up the Fresh Coriander and add to the bowl.

Add 1 good Tbsp of Full Fat Natural Yogurt and mix.

Back to the Chicken and Sweet Potato…

Check the Sweet Potato with a sharp knife to test if they are cooked. The knife should easily go into the potato if so.

When done drain the Sweet Potato before adding a knob of Butter and mashing.

Remove the Chicken from the oven and allow to rest for a few mutes before serving.

(Note – Increasing the Chicken Fillet quantity of the recipe will help you create healthy lunch options for the days ahead, save both time and money.)

Try serving your extra Chicken Fillet(s) with the Homemade Slaw for lunch the next day.

This will give you a great protein source at lunchtime to help keep your hunger controlled when the mid afternoon snack temptation kicks in.

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