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“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:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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