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سيدال ،فريق ام بتول ،،،رهف
سيدال ،فريق ام بتول ،،،رهف
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Tuesday 08 September 2026 18:37:03 GMT
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crispy rosemary chilli chicken with honey avo jalapeno slaw  you will need to serve 2 564 kcal and 60g protein  2 chicken breasts  80-100g fresh breadcrumbs (I blitzed 3 large stale slices of bread) 1 tsp garlic granules  1 heaped tsp smoked paprika  1/4 cayenne pepper  1/2 tsp dried rosemary  1 large egg 4 tbsp flour seasoned with salt and pepper  for the slaw  1/2 a white cabbage, core removed  2 spring onions  1/2 large avocado  150g natural yoghurt  1 heaped tsp honey  1 tbsp jalapenos and 1 tbsp of the brine 30g feta 1 tbsp American mustard  Carefully butterfly the chicken breasts into 4 pieces. Season with salt, pepper and a pinch of dried rosemary on both sides. Get 3 bowls, add a whisked egg to one, seasoned flour in another and the breadcrumbs to another.  Season the breadcrumbs with garlic, smoked paprika, cayenne pepper, rosemary, salt and pepper. Dip the chicken in the flour to coat, tap off excess, dip into the egg, then press into the breadcrumbs until coated. Lay onto a nonstick baking tray, drizzle with a little olive oil and bake at 200C fan for 15-20 minutes, flipping halfway until crisp and golden.  Shred the cabbage finely, and place into a bowl with 2 diced spring onions. Season with a little salt and massage it to soften. Blend the avocado with yoghurt, honey, jalapenos, feta, mustard and a pinch of pepper. Toss into the slaw, taste and add more salt if needed. Serve the slaw with 2 crispy chicken pieces and some extra feta if you wish.  #healthyrecipes #DinnerIdeas #mealprep
crispy rosemary chilli chicken with honey avo jalapeno slaw you will need to serve 2 564 kcal and 60g protein 2 chicken breasts 80-100g fresh breadcrumbs (I blitzed 3 large stale slices of bread) 1 tsp garlic granules 1 heaped tsp smoked paprika 1/4 cayenne pepper 1/2 tsp dried rosemary 1 large egg 4 tbsp flour seasoned with salt and pepper for the slaw 1/2 a white cabbage, core removed 2 spring onions 1/2 large avocado 150g natural yoghurt 1 heaped tsp honey 1 tbsp jalapenos and 1 tbsp of the brine 30g feta 1 tbsp American mustard Carefully butterfly the chicken breasts into 4 pieces. Season with salt, pepper and a pinch of dried rosemary on both sides. Get 3 bowls, add a whisked egg to one, seasoned flour in another and the breadcrumbs to another. Season the breadcrumbs with garlic, smoked paprika, cayenne pepper, rosemary, salt and pepper. Dip the chicken in the flour to coat, tap off excess, dip into the egg, then press into the breadcrumbs until coated. Lay onto a nonstick baking tray, drizzle with a little olive oil and bake at 200C fan for 15-20 minutes, flipping halfway until crisp and golden. Shred the cabbage finely, and place into a bowl with 2 diced spring onions. Season with a little salt and massage it to soften. Blend the avocado with yoghurt, honey, jalapenos, feta, mustard and a pinch of pepper. Toss into the slaw, taste and add more salt if needed. Serve the slaw with 2 crispy chicken pieces and some extra feta if you wish. #healthyrecipes #DinnerIdeas #mealprep

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