Syns per serving ½
Ready in 1 hour 15 minutes
4 baking potatoes, pricked with a fork
4 skinless and boneless chicken breasts
200g fat-free natural yogurt
1 garlic clove, crushed
2 level tsp chipotle paste
4 sweetcorn cobs
Low-calorie cooking spray
2 tsp Cajun spice mix (see Cook’s note)
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
150g pickled jalapeños
50g fresh coriander, leaves picked, reserving some to serve
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 yogurt, 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.
When cooking with shop-bought spice mixes or blends, choose brands without Synned ingredients such as sugar, flour and oil. Otherwise, count ½ Syn per level tsp or 1½ Syns per level tbsp
Ultimate Slimming Tips!
Slimming Tip 1 – Don’t go hungry
If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. And that’s really not going to help.
Slimming Tip 2 – Fill up on Super Slimming Foods
Now no food has the power to actually slim you down, but the foods with the least calories for the most amount of filling power will cut your calorie intake without you even realising.
These foods what to take priory over other foods, by filling your plate with at least 1/3 of the Super Slimming Foods will see the lbs literally drop off.
Slimming Tip 3 – Plan Plan Plan
Fail to plan is planning to fail. Make a solid plan not only for the foods and meal you are going to enjoy but also what might get in your way. If you know you have a night out, that’s fine, just plan… What food will you order? What drinks will you order? And stick to your plan for amazing weight losses.
With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.
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