Lemon Chicken with a Green Slaw

This recipe is gluten and dairy-free.

Prep Time
25 minutes
Cook Time
10 minutes
Serves 1
Lemon Chicken with a Green Slaw


Step 1. In a bowl, combine the dressing, garlic, lemon rind and seasonings. Add the chicken and turn to coat. Set aside for 10 minutes.

Step 2. Meanwhile, place the extra dressing, mustard, sugar and seasonings in a large bowl and whisk to combine. Add the cabbage, sultanas, radishes and chives and gently toss together.

Step 3. Lift the chicken from the marinade and cook in a non-stick frypan for 8 minutes or until chicken is cooked. Serve with slaw and lightly oil-drizzled potatoes alongside.


  • 1 Tablespoon Reduced Fat French Dressing
  • 1 Small Clove Garlic, crushed
  • Finely Grated Rind of ½ Lemon
  • Salt and Ground Black Pepper, to taste
  • 3 x 55g Chicken Tenderloins
  • 1 Tablespoon Reduced Fat French Dressing, extra
  • 1 Teaspoon Dijon Mustard
  • ¼ Teaspoon (1.05g) Sugar
  • 1 Cup (75g) Shredded Green Cabbage
  • 2 Tablespoons (28g) Sultanas
  • 2 Small Radishes (4g), thinly sliced
  • 1 Tablespoon Snipped Chives
  • 3 Baby Potatoes (140g), boiled in salted water until tender
  • 1 Teaspoon Extra Virgin Olive Oil, for drizzling

Per serve:

Energy: 1770kj (425kcal)

Protein: 40.6g

Fat: 7.5g

Carbohydrates: 42.8g

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