Crunchy Walnut Chicken with Seeded Rainbow Slaw

Ingredients

• 1 small slice stale bread (we used sourdough)

• 30g walnut halves

• 2 skinless chicken breast fillets

• 4 tbsp mayonnaise

• 2 carrots, finely grated

• 0.25 white cabbage, finely chopped

• 1 small raw beetroot, finely grated or chopped into matchsticks

• 3 salad onions, finely sliced

• 2 tbsp greek yoghurt

• 2 tbsp mixed seeds

• 1 small handful flat-leaf parsley (or other soft herbs), finely chopped (optional)

2 servings

Calories~775 kcal

Protein~50 g

Carbs~40 g

Fat~48 g

Fiber~11 g

Sugar~15 g

Total recipe

Calories~1,550 kcal

Protein~100 g

Carbs~80 g

Fat~95 g

Fiber~22 g

Sugar~30 g

Method

• Step 1

  Preheat the oven to 200°C/180°C fan/gas 6. In a small food processor, blitz the bread and walnuts to a fine crumb.

• Step 2

  Put the chicken in an oven dish, season, then spread 1 tbsp mayo over each breast. Scatter over the crumb, pressing gently to stick. Bake for 25 mins or until cooked through and golden.

• Step 3

  Meanwhile, combine the carrot, cabbage, beetroot and salad onion in a mixing bowl. Add the yoghurt and remaining mayo and toss to combine. Fold through the mixed seeds and the flat-leaf parsley, if using.

• Step 4

  Serve the chicken with the slaw. Leftover slaw will keep in a chilled airtight container for up to 3 days.