Banana & cinnamon pancakes with blueberry compote
Make a batch of these pancakes for a delicious low-cal breakfast. With wholemeal flour to make them more filling, they're topped with an easy blueberry sauce
Smashed chicken with corn slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
For the chicken
- 4 skinless chicken breast fillets
- 1 lime, zested and juiced
- 2 tbsp bio yogurt
- 1 tsp fresh thyme leaves
- ¼ tsp turmeric
- 2 tbsp finely chopped coriander
- 1 garlic clove, finely grated
- 1 tsp rapeseed oil
For the slaw
- 1 small avocado
- 1 lime, zested and juiced
- 2 tbsp bio yogurt
- 2 tbsp finely chopped coriander
- 160g corn, cut from 2 cobs
- 1 red pepper, deseeded and chopped
- 1 red onion, halved and finely sliced
- 320g white cabbage, finely sliced
- 150g new potatoes, boiled, to serve
Method
- STEP 1
Cut the chicken breasts in half, then put them between two sheets of baking parchment and bash with a rolling pin to flatten. Mix the lime zest and juice with the yogurt, thyme, turmeric, coriander and garlic in a large bowl. Add the chicken and stir until well coated. Leave to marinate while you make the slaw.
- STEP 2
Mash the avocado with the lime juice and zest, 2 tbsp yogurt and the coriander. Stir in the corn, red pepper, onion and cabbage.
- STEP 3
Heat a large non-stick frying pan or griddle pan, then cook the chicken in batches for a few mins each side – they’ll cook quickly as they’re thin. Serve the hot chicken with the slaw and the new potatoes. If you're cooking for two, chill half the chicken and slaw for lunch another day (eat within two days).
