Preparation time 5 mins
Cooking time 15 mins
Serves 1 person
Chicken Thigh – Boneless Skin off – 125 grams
Peri Peri Seasoning – 1 tsp
Salt Himalayan Rock – 1 pinch
Oil – Avocado, Animal fat, Coconut, Butter or Ghee 2 teaspoons
Red Cabbage – 100 grams
Red Onion – 1/2 med
Sour Cream – Light 1 1/2 Tbs
Mayo – Full Fat – No Added Sugar 2 teaspoons
Salt & Pepper – 1 pinch
Lime Juice – 1 splash of
1 Place your chicken thighs in a bowl and season with salt and Peri Peri seasoning. You may also use Cajun seasoning if you cannot get Peri Peri. You can also add chilli flakes if you would like a kick!
2 In a hot griddle pan, add two teaspoons of avocado or coconut oil and add chicken thighs and leave for five minutes until they start to char. Flip and repeat.
3 While the chicken cooks, very finely slice cabbage and red onion. Place in a bowl.
4 Add one tablespoon of light sour cream and two teaspoons of full fat mayo, salt, pepper, a splash of lime juice, thoroughly mix and plate.
5 Check chicken with a thermometer to see if it has reached 65C/150F. Once cooked through, place on top of coleslaw.
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Matt Straight – Nutritionist, Personal Trainer & Creator of KetoFast