Lemon Spice Chicken with Crunchy Cabbage

Course Salad
Servings 4


  • 600 g skinless chicken thighs
  • spray oil
  • 2 tbsp paprika smoky paprika is best
  • ½ teaspoon lemon pepper
  • ½ dried oregano
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt

Crunchy Cabbage salad

  • ¼ red cabbage finely shredded
  • 1 carrot peeled and sliced into thin batons
  • 2 shallots sliced
  • 1 Lebanese cucumber seeded and cut into batons
  • 2 tbsp lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Drizzle extra virgin olive oil


  • Preheat oven to 200°C.
  • Line a baking tray with foil. Lightly spray chicken with olive oil.
  • Combine all dry ingredients in a large snap lock bag. Add chicken and
  • toss until it is well coated.
  • Place the chicken onto the baking tray and bake for 30-35 minutes or until
  • chicken is cooked through. When cold enough to handle, finely slice.
  • Combine with crunchy cabbage salad.


  • Place all ingredients in a large bowl except the lemon juice, vinegar and oil.
  • Whisk lemon juice, vinegar and oil together in a small jug and drizzle
  • over salad. Toss to combine.


Calories: 287kcal
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