Healthy Best Diet Recipes: Chipotle Chicken with Quick Pickled Cabbage
Chipotle paste is now available in most supermarkets and is a fantastically versatile store cupboard ingredient; from stirring into a chilli to making a dressing for roasted vegetables.
It is made from smoke-dried jalapeno peppers and instantly delivers a deep smoky heat. Paired with the pickled cabbage and yoghurt this dish will certainly wake up your taste buds and makes a great hot lunch or quick supper.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Chicken, Main Courses, Poultry
- 100 g red cabbage, core removed
- 1 heaped tablespoon brown sugar
- 125 ml white malt vinegar
- 11/2 teaspoons salt
- 300 g free-range skinless chicken mini fillets
- 11/2 tablespoons chipotle paste
- 100% mild and light olive oil spray
- 2 heaped tablespoons unsweetened natural yoghurt (about 4% fat)
- Pinch of flaked sea salt, such as Maldon
- Freshly ground black pepper
- Small handful fresh coriander, tender stalks and leaves
Shred the cabbage very finely using a food processor, mandoline or very sharp knife, and tip into a wide shallow bowl.
Mix together the sugar, vinegar and salt until dissolved. Pour over the cabbage and mix well. Set aside, mixing occasionally.
Coat the chicken with the chipotle paste.
Spritz a wide shallow frying pan with a small amount of oil. Place over a medium heat and, when hot, add the chicken and cook for 3-4 minutes each side.
Season the yoghurt with sea salt flakes and pepper.
Drain the cabbage (this removes most of the sugar) and mix in the coriander leaves.
Transfer the pickled cabbage to two plates. Serve with the chicken on top and dress with the yoghurt.
Keyword Chicken recipes, Diet Recipes