Add a pop of colour to your plate with this vibrant turmeric marinade. This quick dinner is healthy, low-calorie and provides 3 of your 5-a-day
Prep:10 mins
Serves 4
For the chicken4 skinless chicken breast fillets1 lime, zested and juiced2 tbsp bio yogurt1 tsp fresh thyme leaves¼ tsp turmeric2 tbsp finely chopped coriander1 garlic clove, finely grated1 tsp rapeseed oil
STEP 1Cut the chicken breasts in half, then put them between two sheets of baking parchment and bash with a rolling pin to flatten. Mix the lime zest and juice with the yogurt, thyme, turmeric, coriander and garlic in a large bowl. Add the chicken and stir until well coated. Leave to marinate while you make the slaw.STEP 2Mash the avocado with the lime juice and zest, 2 tbsp yogurt and the coriander. Stir in the corn, red pepper, onion and cabbage.STEP 3Heat a large non-stick frying pan or griddle pan, then cook the chicken in batches for a few mins each side – they’ll cook quickly as they’re thin. Serve the hot chicken with the slaw and the new potatoes. If you’re cooking for two, chill half the chicken and slaw for lunch another day (eat within two days).
