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Lemon and garlic chicken strips with broccoli slaw recipe

Lemon and garlic chicken strips with broccoli slaw recipe

23 ratings

This zesty chicken strips with slaw recipe is great for weeknight family dinners, ready in just over 30 minutes. Make a speedy punchy marinade with lemon, garlic and mustard, and throw together a colourful slaw with broccoli, apple and Greek yogurt for a winning gluten-free main. See method

  • Serves 4
  • 25 mins to prepare and 10 mins to cook
  • 457 calories / serving
  • Gluten-free


  • 750g pack chicken thighs, skin and bone removed, meat sliced into 1cm strips
  • 1 lemon, zested and juiced
  • 3 garlic cloves, crushed
  • 1 tbsp olive oil
  • 2 tbsp wholegrain mustard

For the slaw

  • ½ Savoy cabbage, finely shredded
  • ½ loose broccoli head, finely chopped
  • 2 Granny Smith apples, cored and thinly sliced
  • 1 red onion, finely sliced
  • ½ lemon, juiced
  • 200g 0% fat Greek-style yogurt
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    25g 36%
  • Saturates

    6g 31%
  • Sugars

    13g 14%
  • Salt

    1.2g 21%

of the reference intake
Carbohydrate 14.9g Protein 44g Fibre 7.1g


  1. Put the chicken strips in a bowl with the lemon zest and juice, 2 garlic cloves, the oil and half the mustard. Leave to marinate for 20 mins.
  2. Meanwhile, make the slaw. Put the cabbage, broccoli, apples and red onion in a large bowl. In a jug, mix the remaining mustard and garlic, the lemon juice, yogurt and 100ml water; season. Pour into the bowl and toss to coat.
  3. Heat a large nonstick frying pan over a high heat. Add the chicken strips and any leftover marinade and fry for 10 mins, stirring regularly, until cooked through and golden. Serve with the slaw.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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