Chipotle chicken & slaw

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Nutrition: Per serving

  • kcal318
  • fat16g
  • saturates4g
  • carbs13g
  • sugars13g
  • fibre4g
  • protein27g
  • salt0.5g
  • Ingredients
  • Method
  • Ingredients

  • 1 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 tbsp chipotle paste
  • 1½ tbsp honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…

  • 8 chicken drumsticks
  • 1 lime, zested and juiced

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 small avocado, stoned

    Avocado

    av-oh-car-doh

    Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 2 tbsp fat-free Greek yogurt
  • 125g each red and white cabbage, both shredded

    Cabbage

    ka-badge

    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 1 large carrot, cut into matchsticks

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 spring onions, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 4 corn on the cobs, steamed, to serve (optional)
  • Method

    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.

    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.

    3. Serve the drumsticks with the slaw and steamed corn, if you like.

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