This is a draft: we haven't tried it enough yet to call it a favourite.

Crispy Rosemary Chicken with Apple, Beetroot and Horseradish Slaw

Ingredients

• 2 chicken breasts
• 100g panko breadcrumbs, or fresh breadcrumbs
• ½ tsp dried rosemary
• ½ tsp garlic granules
• 1 heaped tsp smoked paprika
• salt, to taste
• pepper, to taste
• 1 egg, medium
• 4 tbsp plain flour
• ¼ red cabbage
• ¼ white cabbage
• 1 beetroot, medium, raw, peeled
• 1 red apple, large
• 2 spring onions, large, diced
• 2 tbsp Greek yogurt
• 2 heaped tsp horseradish, or to taste
• 1 tsp honey
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar, or apple cider vinegar
• 1 tbsp nutritional yeast, optional
• 2 tsp vegetable oil
• 60g feta, crumbled, to serve
• parsley, to serve

Instructions

1. Grate the beetroot and the red apple, skin on, using the large side of a box grater.
2. Shred the red cabbage and white cabbage finely with a mandolin or a peeler.
3. Combine the grated veg and shredded cabbage in a large bowl with the diced spring onions.
4. Mix in the Greek yogurt, Dijon mustard, white wine vinegar, horseradish, honey, salt and pepper, plus the nutritional yeast if using.
5. Leave the slaw to sit so the flavours combine and the veg softens, then taste and adjust any ingredient to suit.
6. Mix the panko breadcrumbs with the dried rosemary, garlic granules and smoked paprika, season generously with salt and pepper, and tip into a bowl.
7. Whisk the egg in another bowl.
8. Season the chicken breasts with salt and pepper, then hammer the thick end only to even out the thickness.
9. Dust the chicken breasts generously with the plain flour, coat in the whisked egg, then press firmly into the panko breadcrumbs mix on all sides.
10. Pan fry the chicken breasts in the vegetable oil until golden on both sides.
11. Finish the chicken breasts in a preheated oven or air fryer at 200°C fan for 10 minutes.
12. Serve the slaw with the crispy chicken breasts, a good crumble of feta and some parsley.

Notes

Left-over slaw will keep for 3 days. Recipe by @emthenutritionist (412kcal and 38g protein per serving).