Free Healthy Recipe - Grilled chicken thigh and coleslaw with miso sauce

Dairy free, Gluten free, Low carbohydrate, Low GI, Wheat Free

This is a great quick and easy meal to whip up on a weeknight. Make extra coleslaw and serve it with tuna to take to lunch the next day.

2 tbs miso paste
2 tsp ginger, grated finely
2 tbs sesame oil
2 carrots peeled and grated
4 cups red cabbage, shredded
1 Spanish onion peeled and diced finely
1 ` chilli, diced finely
2 tbs roasted peanuts, chopped

Preheat the oven to 180 degrees.
Combine the miso, maple syrup, lemon juice, ginger and sesame oil together and mix together well to form a paste.
Spread one tablespoon of the paste over both sides of the chicken and set aside.
Mix the rice syrup through the remaining paste.
Combine the carrots, cabbage,onion, chilli together in a bowl and mix through the miso sauce.
Heat a grill pan to hot and sear the chicken on both sides for 2 - 3 minutes.
Transfer to a baking tray and place the chicken in the oven to cook for a further 15 minutes.
Serve with the coleslaw

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 25 mins
Ready in: 40 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1725 kj
Calories 412 kcal
Fat 24 g
Saturated Fat 5 g
Total Carbohydrate 13 g
Total Protein 34 g
Fibre 5 g

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