Carb-Conscious Spicy Mexican Chicken

Nutrition per serve

Ingredients

• 1clove garlic
• 1bunch coriander
• 150g red cabbage
• 1pcs zucchini
• 1pcs Lebanese cucumber
• 10g Mexican seasoning
• 300g free-range chicken breast fillet
• 30g pepitas
• 50g aioli mayonnaise
• 15ml olive oil
• 5ml honey
• 10ml white wine vinegar

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Coarsely chop the coriander leaves and finely chop the stems. Thinly slice the cabbage with a sharp knife or mandoline. Shred the zucchini using a julienne peeler or coarsely grate with a box grater. Halve the cucumber lengthwise, scrape out the seeds using a teaspoon, then thinly slice.
2. Step 2 — Prep chicken
   Put the garlic, 1½ tsp Mexican seasoning, 1 tbs olive oil and 1 tsp honey in a shallow dish, season with salt and pepper and stir to combine. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the marinade and turn to coat.
3. Step 3 — Cook pepitas and chicken
   Put the pepitas in a cold medium frypan over medium heat (starting with a cold pan ensures the seeds toast evenly and prevents them burning). Toast, tossing, for 3-4 mins until toasted. Remove from the pan. Increase the heat to medium-high. Cook the chicken, turning regularly, for 4-8 mins until golden and cooked through. Remove from the pan and rest for 3 mins.
4. Step 4 — Make dressing
   Meanwhile, combine the aioli, half the coriander, ½ tsp Mexican seasoning*, 2 tsp white wine vinegar and 2 tsp water in a large bowl.
5. Step 5 — Toss slaw
   Add the cabbage, zucchini, cucumber, pepitas and remaining coriander to the dressing and gently toss to combine. Taste, then season with salt and pepper.
6. Step 6 — Slice chicken and serve
   Slice the chicken. Divide the slaw and chicken among plates. Drizzle the chicken with any resting juices to serve.

Allergens

Sulphites, Egg