Lemon and garlic chicken strips with broccoli slaw recipe
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- Serves 4
- 25 mins to prepare and 10 mins to cook
- 457 calories / serving
- Gluten-free
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
Each serving contains
- Energy
- 1915kJ 457.0kcal
- Fat
- 25g
- Saturates
- 6g
- Salt
- 1.2g
- Sugars
- 13g
of the Reference intake
Carbohydrate 14.9gProtein 44.0gFibre 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.
