User Review
5 (1 vote)

Soy ginger chicken with winter slaw

Big on flavour, colour and crunch, this satisfying but easy soy chicken dish has it all.

Serves 1

Prep Time 10 min

Cooking Time 20 min


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)


  1. 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.
  2. 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.
  3. 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.

Nutrition per serving

Read more on how we calculate nutrition.
567 53g 16g 4.3g 9.2g 14g 2.2g 557mg 45g 7.7mg

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