5 DAYS 5 DINNERS

Delicious dinners to make midweek easier

- ALISON ROBERTS, SHANNON LAVERY

MONDAY

OVEN FRIED CHICKEN AND PURPLE SLAW

PREP 15 MINS COOK 40 MINS SERVES 2 (AS A MAIN)

60g (2/3 cup) dried breadcrumbs

1 1/2 tsp smoked paprika

1/2 tsp ground turmeric

1 tsp dried oregano

1 1/2 Tbsp plain flour

60g egg, lightly whisked

2 large (300g) skinless chicken thigh fillets, trimmed of fat, cut into thirds

200g Zerella Spud Lite Potatoes, peeled, cut into thin chips

2 tsp sriracha, to serve

Purple slaw

1/2 red onion, thinly sliced

1/4 small red cabbage, finely shredded

1 large carrot, coarsely grated

3 tsp white wine vinegar

Freshly ground black pepper

1 1/2 Tbsp 97% fat-free mayonnaise 1 To make the purple slaw, toss the onion, cabbage, carrot and vinegar in a small bowl. Season with pepper. Set aside.

2 Preheat oven to 180°C (fan-forced). Line two baking trays with baking paper.

3 Combine the breadcrumbs, paprika, turmeric and oregano in a shallow bowl. Put the flour and egg in 2 separate bowls. Dust the chicken in the flour, then the egg and then the spiced breadcrumbs. Put on a wire rack over one of the lined baking trays.

4 Place the chips on the second lined tray and spray with cooking spray. Bake the chicken and chips for 35-40 minutes or until the chicken is crisp, golden and cooked through and the chips are crunchy. Toss the mayonnaise with the slaw and serve with the chicken, oven fries and hot sriracha.

Nutrition info

PER SERVE 2160kJ (517Cal), protein 40g, total fat 15g (sat. fat 4g), carbs 49g, fibre 10g, sodium 562mg. Carb exchanges 272.GI estimate medium

TUESDAY GFO LC

BROCCOLI & PEA SOUP WITH MINTY RICOTTA

PREP 20 MINS COOK 25 MINS SERVES 2 (AS A MAIN)

1 Tbsp olive oil, plus extra for drizzling