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Chipotle Chicken and Slaw

  • Author: Rachel Wilcock
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x


Super smoky, fiery, tasty chicken



1 tbsp rapeseed oil
2 tbsp chipotle paste
1Β½ tbsp honey
8 chicken drumsticks
1 lime , zested and juiced
1 small avocado , stoned
2 tbsp fat-free Greek yogurt
125g each red and white cabbage , both shredded
1 large carrot , cut into matchsticks
3 spring onions , sliced


  1. Heat the oven to 200C/180C fan/gas 6. Whisk the oil, chipotle paste and honey together in a large bowl.
  2. Add the chicken and toss to coat, then spread out on a non-stick baking tray. Roast for 30 mins, turning halfway through.
  3. Put the lime zest and juice, avocado flesh, yogurt and a good pinch of salt into a blender and blitz until completely smooth.
  4. Put the sauce in a large bowl with the cabbage, carrot and spring onion and toss to combine.
    Serve the drumsticks with the slaw and tortillas or tortilla chips, if you like.
  • Prep Time: 25
  • Cook Time: 40


  • Calories: 318