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.

Ingredients

2 tbs miso paste

1 tbs lemon juice

1 tbs maple syrup

2 tsp ginger, grated finely

2 tbs sesame oil

2 tbs rice wine vinegar

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

640 g chicken thigh

Method

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

Prep Time:	15 mins
Cooking Time:	25 mins
Ready in:	40 mins
Suitable for:
Dinner

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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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