Chipotle chicken & slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp rapeseed oil
- 2 tbsp chipotle paste
- 1½ tbsp honey
- 8 chicken drumsticks
- 1 limezested and juiced
- 1 small avocadostoned
- 2 tbsp fat-free Greek yogurt
- 125g each red and white cabbageboth shredded
- 1 large carrotcut into matchsticks
- 3 spring onionssliced
- 4 corn on the cobssteamed, to serve (optional)
Nutrition: Per serving
- kcal318low
- fat16g
- saturates4g
- carbs13g
- sugars13g
- fibre4g
- protein27g
- salt0.5g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Whisk the oil, chipotle paste and honey together in a large bowl. Add the chicken and toss to coat, then spread out on a non-stick baking tray. Roast for 30 mins, turning halfway through.
step 2
Put the lime zest and juice, avocado flesh, yogurt and a good pinch of salt into a blender and blitz until completely smooth. Put the sauce in a large bowl with the cabbage, carrot and spring onion and toss to combine.
step 3
Serve the drumsticks with the slaw and steamed corn, if you like.
