Crumbed chicken with coleslaw & cauliflower mash
Serves 4 Cost per serve $5.60 Time to make 30 min
1 cup reduced-fat plain yoghurt 2 garlic cloves, crushed Juice of 1 lemon 500g boneless, skinless chicken thigh fillets, each cut into 5–6 pieces 2 cups panko breadcrumbs (see Note) 2 tablespoons chopped flat-leaf parsley, plus extra leaves, to garnish ½ cup grated parmesan 1 medium head of cauliflower, cut into florets 1 x 300g bag coleslaw mix (dressing discarded)
1 Preheat the oven to 180ºC. Line a large baking tray with baking paper. Whisk yoghurt, garlic and half of the lemon juice in a bowl. Season with cracked black pepper. Pour three-quarters of the mixture in a large bowl. Set remaining yoghurt mix aside. Add chicken to bowl and stir to coat. Cover and refrigerate the chicken for 10 minutes to marinate (or for longer if preparing meal ahead). 2 Mix panko crumbs, parsley and half of the parmesan in a bowl. Dip each chicken piece in the crumb mixture to coat, and place on prepared baking tray. Discard used marinade. 3 Spray the chicken with olive oil and bake for 20 minutes, or until golden and juices run clear when you slice through the thickest part of the chicken. 4 Meanwhile, cook cauliflower in a large saucepan of boiling water for 5 minutes, or until tender. Drain and place in a food processor. Add 1 tablespoon of olive oil, and remaining parmesan and lemon juice. Blitz until smooth. 5 Combine coleslaw mix with reserved yoghurt mixture. 6 To serve, divide chicken, coleslaw and cauliflower mash among four serving plates, and garnish with parsley leaves. Note Panko are Japanese-style breadcrumbs and are available at most supermarkets.