Sticky, Spicy Chicken Breast With Crunchy Summer Slaw, Homemade Flat Bread With Green Goddess Dressing

Sticky, Spicy Chicken Breast With Crunchy Summer Slaw, Homemade Flat Bread With Green Goddess Dressing

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For The Chicken
1 -2 tbsp of Gochujang paste
2 tbsp of maple syrup
1 tbsp of soy sauce
2 cloves of garlic
1 tbsp of olive oil
For the Flat bread
1.5 cup of self-rising flour
1 cup of Greek yogurt
½ tsp of baking soda
For The Green Goddess sauce
½ avocado
2 tbspof pickled/jarred jalapeños
1 deseeded chilli
A handful of coriander leaves and stalks
½ tsp of cumin
1 lime
2 tbsp of olive oil
For The Summer Slaw
½ white cabbage or cabbage of choice
1 grated carrot
A handful of mixed sliced radishes
1 lemon, juiced
1.5 tbsp of sesame oil
A handful of chopped mint
Large red chillies (optional)
Salt & pepper, to taste
For The Nut Topping (Optional)
A handful of peanuts or cashew nuts
A couple of glugs of maple syrup
Salt & pepper
Step 1

Take all your chicken marinade ingredients and mix together, coating the chicken breast all over and place in the fridge for two hours or overnight.

Step 2

Pre-heat the oven to 190°C. Remove the excess marinade from chicken and place on a backing tray and place in the oven for 20 minutes.

Step 3

While the chicken is cooking, now is the time to make your flat bread. Place all the flat bread ingredients into a bowl and knead until you get a dough consistency. If it feels too sticky, add more flour until you get the right consistency. Place in a bowl and allow it to rise slightly for 15 minutes.

Step 4

Now, add all the Green Goddess sauce ingredients to a food processor or blender and whizz until all ingredients are combined. To make the slaw, use a food processor to grate the carrot, slice the cabbage, radish and add to a bowl. You can also do this manually if you don’t have a food processor.

Step 5

In a small saucepan add the maple syrup and heat until bubbling, add the nuts and cook until they caramelise. Season and place on a tray lined with baking paper and allow to cool.

Step 6

Add the juice of a lemon to the white wine vinegar and sesame oil, and season. Add the mint to a salad bowl and the rest of the slaw ingredients. Toss and crumble the nut mixture over the top.

Step 7

Take your flat bread dough and divide it into six parts. With a rolling pin, roll out the flat bread on a floured surface. Grab a large saucepan, add a little olive oil and heat on medium heat. Add the flat bread and cook until the bread starts to bubble and rise, then flip for a minute or two until toasted.

Step 8

Serve the flat bread layered with the chicken, summer slaw and topped with the sauce.

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