Recipe: spicy chicken with superfood slaw

When it comes to keeping healthy meals filling and satisfying, protein is key. This nutritious take on a BBQ favourite is filled with nutrient goodness and protein-packed chicken to keep you fuller for longer. It is also rich in skin-loving ingredients that boast high Vitamin B, antioxidants and the red cabbage works as an incredible anti-inflammatory. Either whipped up for a last minute dinner or an impressive addition to your next dinner party, this no-fail, super-fast superfood supper, courtesy of  The Cook’s Grocer, is a sure-fire food win.

Try to use free range or organic chicken from your local butcher for a kinder and high nutrient option and reduces the risk of skin disorders and grey hairs. Served with corn (which is rich in antioxidants, keeping your skin young), red cabbage slaw and a coriander, yoghurt and lemon dressing, this dish makes for a healthy and wholesome 20 minute meal.

INGREDIENTS (SERVES TWO)

2 x 180g free range or organic skinless chicken breast

1.5 tablespoons good quality piri piri sauce

4 bamboo skewers

2 corn cobs

3 tablespoons natural Greek yoghurt

1/3 red cabbage (200g)

1 carrot

3 sprigs coriander

1 lemon

METHOD

1. Start by grouping…

…and preparing your ingredients into each of the components of the dish. Rinse vegetables and herbs.

2. Soak skewers & marinate chicken

Heat oven grill to 220ºC or turn on the BBQ to high. Add water to your sink and soak the bamboo skewers provided. Cut chicken into bite-sized cubes. Combine in a bowl with a drizzle of olive oil and 1 tablespoon of piri piri sauce (or more if you like it hot). Season with salt and mix well to marinate. Set aside for 10 minutes.

3. Make slaw

Bring a pot of salted water to the boil. Cook the corn for 5 minutes or until kernels are tender. Drain and refresh in cold water. Slice down the length of the corn to remove the kernels. Thinly slice the red cabbage, peel and grate the carrot and finely chop the coriander. Whisk together the yoghurt, juice of the lemon, half a tablespoon of piri piri sauce (or to taste), salt and pepper. Combine with remaining corn-slaw ingredients to dress.

4. Cook chicken

Thread each skewer evenly with the chicken. Cook the skewers for 4 minutes each side until golden. Remove from heat and rest, loosely covered in foil for 2 minutes.

5. To serve

Plate corn slaw and top with skewers.

This recipe and more is available for purchase with delivery from The Cook’s Grocer via www.thecooksgrocer.com.au

SPECIAL OFFER

Get a FREE MEAL for 2 from The Cook’s Grocer. Enter the code BEAUTICATE at their online checkout to get one meal free. Valued at $29.