125g chicken breast
1tsp reduced-salt soy sauce
1tsp freshly grated ginger
100g red cabbage, finely chopped
100g chard, kale or spinach, finely chopped
1tbsp roughly chopped toasted almonds
3tbsp low-fat greek yogurt
1tsp dijon mustard
½ x 250g pack ready to heat quinoa or brown rice, heated
1tsp sriracha or other chilli sauce (optional)
- Heat the oven to 200°C/fan 180°C/gas 6. Line a baking dish with baking paper and put the chicken breast in it. In a small bowl or cup, whisk together the soy sauce and ginger, then spoon half over the chicken breast. Bake for 15 min, then baste with the remaining sauce and bake for 5 more min or until cooked through. Remove from the oven and set aside.
- In a medium bowl, combine the vegetables and almonds. In a small bowl, whisk together the yogurt and mustard, then add two-thirds to the vegetables and toss to coat.
- Slice the chicken, then serve in a bowl with the quinoa or rice and slaw. Add the sriracha, if using, and the remaining mustard yoghurt.