Crunchy Walnut Chicken with Seeded Rainbow Slaw
By OcadoLife
Published on 28 November 2024
Switch up a breaded chicken breast with this budget-friendly Crunchy Walnut Chicken with Seeded Rainbow Slaw from nutritionist and author of Hungry Woman Pauline Cox. “Adding walnuts to the breadcrumb coating adds extra crunch and flavour – as do the seeds mixed into the slaw. Nuts and seeds are both sources of healthy fats, too – and this recipe gives you 2 of your 5 a day.”Time and servings
45 minsTotal time
2Servings
20 minsPrep time
25 minsCooking time
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)
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.