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Lemon and garlic chicken strips with broccoli slaw recipe
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23 ratings
This zesty chicken strips with slaw recipe is great for weeknight family dinners, ready in just over 30 minutes. Make a speedy punchy marinade with lemon, garlic and mustard, and throw together a colourful slaw with broccoli, apple and Greek yogurt for a winning gluten-free main. See method
Ingredients
- 750g pack chicken thighs, skin and bone removed, meat sliced into 1cm strips
- 1 lemon, zested and juiced
- 3 garlic cloves, crushed
- 1 tbsp olive oil
- 2 tbsp wholegrain mustard
For the slaw
- ½ Savoy cabbage, finely shredded
- ½ loose broccoli head, finely chopped
- 2 Granny Smith apples, cored and thinly sliced
- 1 red onion, finely sliced
- ½ lemon, juiced
- 200g 0% fat Greek-style yogurt
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1915kj
457kcal
23%
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Fat
25g
36%
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Saturates
6g
31%
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Sugars
13g
14%
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Salt
1.2g
21%
of the reference intake
Carbohydrate 14.9g
Protein 44g
Fibre 7.1g
Method
- Put the chicken strips in a bowl with the lemon zest and juice, 2 garlic cloves, the oil and half the mustard. Leave to marinate for 20 mins.
- Meanwhile, make the slaw. Put the cabbage, broccoli, apples and red onion in a large bowl. In a jug, mix the remaining mustard and garlic, the lemon juice, yogurt and 100ml water; season. Pour into the bowl and toss to coat.
- Heat a large nonstick frying pan over a high heat. Add the chicken strips and any leftover marinade and fry for 10 mins, stirring regularly, until cooked through and golden. Serve with the slaw.
See more Chicken recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.