Ingredients
- 4 garlic cloves, crushed
- 1 tbsp nacho seasoning
- 1 tsp hot smoked paprika
- 1 tsp runny honey
- 300g mini chicken breast fillets
- 1 medium (200g) sweet potato, skin-on
- 1 tbsp olive oil cooking spray
- 1 lime, zested and cut to wedges
- 1 tbsp low fat mayonnaise
- 1 tbsp clementine juice
- 1 tsp wholegrain mustard
- 1 tbsp chives, finely chopped
- 120g shredded veg, we used a mixture of red cabbage and carrot
- 2 tbsp mixed seeds
- ½ tsp less salt soy sauce
Method
Step 1
Heat the oven 200°C/180°C fan/gas 6. Mix the garlic, nacho seasoning, paprika and honey in a bowl then add the chicken and toss to coat.Step 2
Spread the potato over a baking tray, spray with half the cooking oil, season then roast for 15 mins.Step 3
Add the chicken to the pan and roast for a further 15 mins until cooked through and beginning to char. Remove from the oven and grate over the lime zest, set aside.Step 4
Meanwhile, make the slaw. Mix the mayonnaise, clementine juice, mustard and most of the chives in a mixing bowl. Add the shredded vegetables and toss to coat, season to taste.Step 5
Set a small frying pan over medium heat and fry the seeds for 1-2 mins until beginning to colour. Add the soy sauce, stir then remove from the heat.Step 6
To serve, divide the chicken, potato and slaw between plates then sprinkle with the remaining chives and a squeeze of lime.