2019-05-01_Healthy_Food_Guide_UK

3

PERSERVING

490kcal 8.5gfibre

8.7gfat 34gprotein

1.9gsaturates 2.7gsalt

64gcarbs 104mgcalcium

24g sugars 3.4mg iron

Dinner for one

Ourtangytakeaway

replacementis a tasty

waytoputthreeofyour

five-a-day on a plate

prep 15 mincook 30 min
serves 1 dairy free

1tbspgochujang or sweet chilli
sauce
1 largeor2 smallbone-in
chickenthighs(total125g)
Largechunkcucumber, peeled
intoribbons
1 smallcarrot, peeled into
ribbons
80gwhitecabbage, finely
shredded
1tbspcidervinegar or rice wine
vinegar

Spicedbarbecuechicken with
cucumber pickle salad

Spicedbarbecue

chickenwith

cucumberpickle

salad

1tspagavenectar

1tspreduced-saltsoysauce

125greadytoheat

brownrice

Freshchilliandspringonions,

sliced, to garnish (optional)

1 Heattheovento200°C/fan

180°C/gas6.Linea baking

traywithnon-stickbaking

paper.Adda littlewaterto

thegochujangorsweetchilli

saucetothinit,thenruball

overthechickenandtransfer

to the baking tray. Bake for

30 minoruntilthechicken

is cookedthrough.

2 Putthecucumber,carrot

andcabbageina largebowl.

Combinethevinegar,agave

nectarandsoysauceina

smallbowl,thenpourover

thevegetables,mixingwell

tocoatthem.Setaside.

3 Heatthericeaccording

tothepackinstructions,

thenservewiththechicken

andsalad,garnished

withthechilliandspring

onions, if using.

MAY 2019HEALTHY FOOD GUIDE 71

Solo supper