Crispy rosemary chicken with apple beetroot & horseradish slaw The combination of crispy breaded chicken, a zippy sweet but tangy slaw and creamy feta is just so good. Full of antioxidants, lots of protein and healthy fats, this is such a satisfying but glow-giving recipe. You will need to serve 2 412kcal & 38g protein 2 chicken breasts Fresh or panko breadcrumbs (approx 100g) 1/2 tsp dried rosemary 1/2 tsp garlic granules 1 heaped tsp smoked paprika Salt and pepper 1 medium egg 4 tbsp plain flour For the slaw 1/4 red cabbage 1/4 white cabbage 1 medium beetroot peeled 1 large red apple 2 large spring onions 2 tbsp Greek yogurt Horseradish to taste (I used 2 heaped tsp) 1 tsp honey 1 tsp Dijon mustard 1 tbsp white wine vinegar or apple cider vinegar Optional 1 tbsp nutritional yeast 60g Feta and parsley to serve between 2 On a box grater, grate the peeled beetroot, skin on apple. I use a mandolin to shred the cabbage finely. Add in the diced spring onion. Mix with yoghurt, mustard, vinegar, horseradish, salt, pepper and honey. Add the nutritional yeast if using. Allow to sit for the flavours for combine. Mix the panko with the spices and season generously with s&p. Place into a bowl. Prep another bowl with the whisked egg. Prep the chicken. Season with s&p, hammer slightly the thick end only to even the breast thickness, dust generously with plain flour, coat in the egg, then into the panko mix pressing down firmly on all sides. Pan fry to colour with 2 tsp oil until golden then finish in a preheated oven or air fryer at 200c fan for 10 minutes. Serve the slaw with the crispy chicken, a good crumble of feta. Left over slaw will hold for 3 days. #healthyrecipes #DinnerIdeas #health - @emthenutritionist