Smashed chicken with corn slaw

Add a pop of colour to your plate with this vibrant turmeric marinade. This quick dinner is healthy, low-calorie and provides 3 of your 5-a-day

  • Prep:10 mins
    Cook:5 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 383
  • fat 8g
  • saturates 2g
  • carbs 30g
  • sugars 12g
  • fibre 8g
  • protein 43g
  • salt 0.3g


  • 4 skinless chicken breast fillets
  • 1 lime, zested and juiced
  • 2 tbsp bio yogurt
  • 1 tsp fresh thyme leaves
  • ¼ tsp turmeric
  • 2 tbsp finely chopped coriander
  • 1 garlic clove, finely grated
  • 1 tsp rapeseed oil
  • 1 small avocado
  • 1 lime, zested and juiced
  • 2 tbsp bio yogurt
  • 2 tbsp finely chopped coriander
  • 160g corn, cut from 2 cobs
  • 1 red pepper, deseeded and chopped
  • 1 red onion, halved and finely sliced
  • 320g white cabbage, finely sliced
  • 150g new potatoes, boiled, to serve


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  1. Cut the chicken breasts in half, then put them between two sheets of baking parchment and bash with a rolling pin to flatten. Mix the lime zest and juice with the yogurt, thyme, turmeric, coriander and garlic in a large bowl. Add the chicken and stir until well coated. Leave to marinate while you make the slaw.

  2. Mash the avocado with the lime juice and zest, 2 tbsp yogurt and the coriander. Stir in the corn, red pepper, onion and cabbage.

  3. Heat a large non-stick frying pan or griddle pan, then cook the chicken in batches for a few mins each side – they’ll cook quickly as they’re thin. Serve the hot chicken with the slaw and the new potatoes. If you're cooking for two, chill half the chicken and slaw for lunch another day (eat within two days).

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