- 0:25 Prep
- 0:37 Cook
- 4 Servings
- Capable cooks
For a midweek crowd-pleaser, try this quick sticky chicken dish teamed with tangy coleslaw and baked spuds.
Ingredients
- 10 (about 650g) Baby Coliban (Chat) potatoes (see note)
- Olive oil spray
- 80ml (1/3 cup) tomato sauce
- 2 1/2 tablespoons sweet chilli sauce
- 2 1/2 tablespoons soy sauce
- 8 (about 500g) chicken tenderloins
- 120g green cabbage, hard core removed, finely shredded
- 2 small carrots, peeled, coarsely grated
- 2 shallots, ends trimmed, thinly sliced
- 2 tablespoons S&W Whole Egg Mayonnaise
- 2 tablespoons fresh lemon juice
Method
- Step 1Preheat oven to 200°C. Cut the potatoes into 5mm-thick slices. Spray 2 baking trays with olive oil spray to lightly grease. Arrange the potato in a single layer on 1 prepared tray. Spray with olive oil spray. Bake in oven for 25 minutes or until tender.
- Step 2Meanwhile, combine tomato sauce, sweet chilli sauce and soy sauce in a bowl. Add the chicken and toss to coat. Place on remaining prepared tray. Bake for 12 minutes or until cooked through.
- Step 3Combine mayonnaise and lemon juice in a large bowl. Add the cabbage, carrot and shallot, and toss until well combined. Divide potato, chicken and coleslaw among serving plates. Serve.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1735 kj
Energy
16g
Fat Total
4g
Saturated Fat
7.5g
Fibre
29g
Protein
39g
Carbs (total)
All nutrition values are per serve
Notes
If Baby Coliban (Chat) potatoes are unavailable, use small Lady Christl, Nadine or Bintje potatoes.
Variation: Soy and chilli chicken with sweet potato and fennel slaw: Replace the potato with peeled sweet potato. Replace cabbage with shaved fennel. Thinly slice the carrot and add 4 red radishes, thinly sliced, in step 3.
- Author: Tracy Rutherford
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
