BBQ chicken with coleslaw and potato
Ingredients:
- 2 large potato (or sweet potato)
- 2 Olive Oil
- 200g chicken
- Southwest seasoning blend
- 1 tbsp bbq sauce, store bought
- 1/4 cups finely sliced purple cabbage
- 1/4 cups finely sliced green cabbage
- 1/4 cups shredded carrots
- 1/2 tbsp fresh parsley, chopped
- 1 tbsp mixed seeds (eg. pepitas, sunflower, sesame)
- 1/4 tbsp lemon juice
- 1/2 clove garlic, minced
- Pinch of cumin
- Pinch of salt
Recipe:
Preheat oven to 180 degrees. Scrub potatoes & dry. Pierce & drizzle with 1/2 tbsp oil. Bake on foil lined tray for approx. 45-60 min. Meanwhile prepare coleslaw. In medium serving bowl, combine cabbage, carrots and parsley; set aside. Toast seeds over medium heat, stirring frequently add to bowl and toss to combine. To make dressing, in a small bowl, combine 1 tbsp olive oil with lemon juice; add 1/3 clove of garlic, cumin & salt and whisk until thoroughly mixed. Drizzle over slaw and toss to coat. Refrigerate until ready to eat. Rub chicken with 2/3 clove of garlic, salt and seasoning blend. Heat 1/2 tbsp oil in nonstick skillet over med-high heat and add chicken – cook 3-4 minutes on each side. Add bbq sauce and water; cook 1-2 minutes until chicken is done. Serve all together.
