cookery
Make your meals go further with these delicious recipes from Slimming World
Griddled chicken with chipotle dressing
Serves 4
Ready in 1 hour 15 minutes
4 baking potatoes,
pricked with a fork
4 skinless and boneless
chicken breasts
200g fat-free natural yoghurt
1 garlic clove, crushed
2 level tsp chipotle paste
4 sweetcorn cobs
Low-calorie cooking spray
2tsp Cajun spice mix
FOR THE SLAW:
1 red onion, finely sliced
Juice of 2 limes
400g carrots, peeled and coarsely
grated or cut into short thin strips
½ red cabbage, shredded
1 Preheat your oven to 200°C/fan 180°C/gas 6. Bake the potatoes for 1 hour, or until soft in the middle.
2 Meanwhile, to make the slaw, put the onion and lime juice in a large bowl with a pinch of salt. Toss well and leave to soften for 10 minutes. Add the carrots, cabbage and jalapeños, and toss together. Leave to stand for 50 minutes, stirring occasionally, until softened slightly.
3 Put the chicken breasts between 2 sheets of baking paper. Using a rolling pin or meat tenderiser, flatten them until they’re about 2cm thick, then set aside. Mix together the yoghurt, garlic and chipotle paste, season and set aside.
4 Place a non-stick griddle or frying pan over a high heat and spray the sweetcorn with low- calorie cooking spray. When the pan is smoking hot, cook the corn for 5-6 minutes, turning frequently until slightly charred, then transfer to a baking tray. When the potatoes have been cooking for 45 minutes, add the corn to the oven to cook for a further 15 minutes.
5 Keep the griddle or frying pan over a medium-high heat. Scatter ½ tsp Cajun spice mix over a dinner plate. Lightly press each side of a chicken breast into the spice mix, shaking off any excess. Repeat the process with a second chicken breast, then lightly spray both with low- calorie cooking spray. Cook for 4 minutes on each side, or until cooked through. Set aside on a clean plate and cover tightly with foil. Coat and cook the remaining chicken breasts in the same way and add to the plate.
6 Toss the coriander through the slaw and season to taste. Divide the potatoes, slaw and corn between 4 plates. Add a sliced chicken breast to each plate and drizzle over a quarter of the chipotle dressing. Scatter over the reserved coriander to serve.
Jumbo prawns
Serves 4
Ready in 1 hour
450g raw peeled jumbo king
prawns, split down the back
FOR THE QUINOA:
Low-calorie cooking spray
1 onion, finely chopped
2 yellow peppers,
deseeded and finely diced
2 courgettes, finely diced
150g dried black quinoa
500ml chicken stock
400g can pinto beans,
drained and rinsed
30g fresh coriander,
