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Popcorn chicken with slaw


Serves 6

* (chicken only)

Ready in about 35 minutes

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.

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August/September’s Slimming World magazine is a real taste of summer sunshine! Kickstart your holiday slimdown with our easy weekday eating plan; share the success secrets of five amazing slimmers who between them have lost more than 30st; and brighten up your barbecue with our low-Syn recipes from around the world. Discover how to identify your craving culprits, survive the school holidays and get fit on foot. Plus beachwear you’ll actually want to wear! Download your issue now for a summer of slimming success.

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