2 tsp sweet smoked paprika
1 tbsp ground cumin
2 tsp turmeric
6 skinless and boneless chicken breasts, cut into 3cm pieces
400g white cabbage, finely shredded
4 spring onions, cut into matchsticks
3 celery sticks, cut into matchsticks
1 green apple, cut into matchsticks
4 pickled jalapeño slices
Juice of 1 lemon
½ small pack fresh coriander, leaves picked
150g fat-free natural fromage frais
25g cornflour
Low-calorie cooking spray
1 Preheat your oven to 240°C/fan 220°C/gas 8. Mix together the paprika, cumin, turmeric and plenty of seasoning and toss with the chicken to coat. Set aside, then make the slaw.
2 Put the cabbage, spring onions, celery and apple in a large bowl. Whizz the jalapeño slices in a food processor with the lemon juice, coriander and fromage frais until smooth, then stir through the slaw.
3 Toss the chicken with the cornflour, then spread out on 1-2 non-stick baking trays and spray with low-calorie cooking spray. Bake for 8 minutes, then turn over the chicken and cook for a further 3-4 minutes, or until cooked through. Divide the slaw and chicken between 6 plates.