5 DAYS 5 DINNERS
MONDAY
OVEN ‘FRIED’ CHICKEN AND PURPLE SLAW
PREP 15 MINS
COOK 40 MINS
SERVES 2 (AS A MAIN)
60g (2/3 cup) dried breadcrumbs
1½ tsp smoked paprika
½ tsp ground turmeric
1 tsp dried oregano
1½ Tbsp plain flour 60g egg, lightly whisked
2 large (300g) skinless chicken thigh fillets, trimmed of fat, cut into thirds
200g Zerella Spud Lite Potatoes, peeled, cut into thin chips
2 tsp sriracha, to serve
Purple slaw
½ red onion, thinly sliced
¼ small red cabbage, finely shredded
1 large carrot, coarsely grated
3 tsp white wine vinegar
Freshly ground black pepper
1½ Tbsp 97% fat-free mayonnaise
To make the purple slaw, toss the onion, cabbage, carrot and vinegar in a small bowl. Season with pepper. Set aside.
