Lemon Spice Chicken Salad

This crunchy cabbage and chicken salad from the Tony Ferguson Weightloss Programme contains tender pieces of chicken baked in a spicy lemon coating and just 340 calories. Pack it in your lunchbox!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  chicken thighs, skinless and boneless
•  olive oil, spray
• 2  teaspoons paprika (smoky paprika is best)
• 1⁄2 teaspoon lemon pepper
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 teaspoon salt

• For the crunchy cabbage salad

• 1⁄4 cabbage, finely shredded
• 1  carrot, peeled and sliced into think batons
• 2  shallots, sliced
• 1  cucumber, deseeded and cut into batons
• 2  tablespoons lemon juice
• 1  tablespoon white wine vinegar
• 1⁄2 teaspoon olive oil

Directions

1. Preheat oven to 400°F.
2. For the lemon spice chicken: line a baking tray with foil. Lightly spray chicken with olive oil.
3. Combine all the ingredients in a large snap lock bag or sandwich bag. Add chicken and toss until it is well coated.
4. Place the chicken onto the baking tray and bake for 30-35 mins or until chicken is cooked through.
5. For the crunchy cabbage salad: place all salad ingredients in a large bowl.
6. Whisk lemon juice, vinegar and oil together in a small jug and drizzle over salad. Toss to combine.
7. Combine the shredded lemon spice chicken with the crunchy cabbage salad.