Peri-Peri Chicken with Shredded Vegetable Salad

RIGHT TRACK CHALLENGE RECIPE – WHY NOT TRY OUR DELICIOUS HEALTHY
DISHES YOURSELF AT HOME!
PIRI-PIRI CHICKEN WITH SHREDDED VEGETABLE SALAD
INGREDIENTS
• 4 skinless chicken breasts
• A little salt and freshly-ground black
pepper
Marinade
• 2 red chillies, deseeded and finely
chopped
• Juice of 2 limes
• 2 cloves garlic, chopped
• 1 teasp. ground coriander
• 1 teasp. ground cinnamon
• 1 teasp. ground ginger
• 1 teasp. sugar
• 1 tablesp. olive oil
SALAD
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½ small white cabbage
4 carrots
1 red onion
1 teasp. wholegrain mustard
1 tablesp white wine vinegar
2 tablesp olive oil
Handful fresh coriander, chopped
Lovely spicy marinade.
Serves 4
To Cook
Combine the marinade ingredients in
a bowl. Add in the chicken breasts and
stir to coat them in the marinade. Leave
to marinate for as long as you can, but
for at least 15 minutes.
Heat the oven to Gas Mark 6, 200°C
(400°F). Put the chicken in an ovenproof dish, season with salt and black
pepper and place in the oven. Roast
for 30 minutes.
While the chicken is cooking make
the salad. Shred the cabbage, carrots
and onion in a processor if available,
if not slice them very finely. Place the
vegetables in a serving bowl. Combine
the mustard, white wine vinegar, olive
oil, fresh coriander and seasoning. Mix
well then pour the dressing over the
vegetables and stir to combine.
.
SERVING SUGGESTIONS
Serve the chicken with a baked or
steamed potato
Nutritional Analysis per Serving
(Without the Sweet potato /rice)
Energy – 368kcals
Protein – 41g
Carbohydrate – 17.7g
Fat: 13.1g
Fibre 3.7g
Allergen Information: Mustard, Milk, Egg, Sulphur Dioxide
CHALLENGE