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Keto Oregano Chicken With Crunchy Slaw

CategorydinnerDifficultyIntermediate

The one thing you so often hear that people miss on a keto diet is crunch! This balanced meal brings a little protein with the chicken, creamy fats from the mint yoghurt dip and healthy serving of low carb veggies packed with flavor and that satisfying crunch we so often miss. You also have a herby crisp chicken skin here so it delivers crunch on both fronts!

The slaw brings an interesting flavor combination to the table with red cabbage, celery, radish and fennel. The lemon mustard dressing takes a step away from your traditional mayonnaise slaw and offers a light twist to an old favourite with the yoghurt dip providing the creaminess to the dish.

Once cooked this meal can be eaten hot or cold so would make a perfect meal to prepare for work lunches throughout the week.

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Oregano Chicken
4 Skin On Chicken Thighs
1 tbsp Dried Oregano
3 tbsp Extra Virdin Olive Oil
Crunchy Slaw
½ Small Red Cabbage
1 Fennel Bulb
1 Celery Stalk
½ cup Radishes
½ Juice of ½ Lemon
1 tsp Dijon Mustard (no added sugar)
Salt & Pepper For Seasoning
Yoghurt Dip
4 tbsp Full Fat Greek Yoghurt
¼ cup Finely Sliced Cucumber
¼ cup Finely Chopped Mint
1 tsp Dried Oregano
1

Preheat the oven to 400°F. Rub the chicken with 1 tbsp olive oil, 1 tbsp oregano, salt and pepper and bake in the oven for 30 minutes, until browned and cooked through.

2

Prepare the slaw by thinly slicing the cabbage, fennel, celery and radishes. To make the dressing mix together the lemon juice, 2 tbsp olive oil, Dijon mustard and season with salt and pepper. Add the dressing to the salad, toss well and allow to rest before serving.

3

Prepare the yoghurt dip by combining the cucumber, yoghurt, mint and 1 tsp oregano. Serve alongside the finished dish.

<td0.06
Keto Oregano Chicken With Crunchy SlawCaloriesFats(g)Carbs(g)Fiber(g)Net Carbs(g)Protein(g)
4 Skin On Chicken Thighs48134.7700039.38
1 tbsp + 1 tsp Dried Oregano170.553.482.31.180.59
3 tbsp Extra Virgin Olive Oil35840.50000
½ Small Red Cabbage280.146.561.94.661.27
1 Fennel Bulb310.27.293.14.191.24
1 Stalk Celery60.061.190.60.590.28
½ Cup Radishes90.061.970.91.070.39
Juice of ½ Lemon30.040.970.10.87
1 tsp Dijon Mustard40.190.470.20.270.24
4 tbsp Full Fat Greek Yoghurt10682.960.42.565.12
¼ cup Finely Sliced Cucumber40.030.940.10.840.17
¼ cup Finely Chopped Mint20.030.480.30.180.12
Totals104984.5726.319.916.4148.86
Per Serving (/4)262.2521.146.582.484.1012.22

Ingredients

Oregano Chicken
 4 Skin On Chicken Thighs
 1 tbsp Dried Oregano
 3 tbsp Extra Virdin Olive Oil
Crunchy Slaw
 ½ Small Red Cabbage
 1 Fennel Bulb
 1 Celery Stalk
 ½ cup Radishes
 ½ Juice of ½ Lemon
 1 tsp Dijon Mustard (no added sugar)
 Salt & Pepper For Seasoning
Yoghurt Dip
 4 tbsp Full Fat Greek Yoghurt
 ¼ cup Finely Sliced Cucumber
 ¼ cup Finely Chopped Mint
 1 tsp Dried Oregano

Directions

1

Preheat the oven to 400°F. Rub the chicken with 1 tbsp olive oil, 1 tbsp oregano, salt and pepper and bake in the oven for 30 minutes, until browned and cooked through.

2

Prepare the slaw by thinly slicing the cabbage, fennel, celery and radishes. To make the dressing mix together the lemon juice, 2 tbsp olive oil, Dijon mustard and season with salt and pepper. Add the dressing to the salad, toss well and allow to rest before serving.

3

Prepare the yoghurt dip by combining the cucumber, yoghurt, mint and 1 tsp oregano. Serve alongside the finished dish.

Keto Oregano Chicken With Crunchy Slaw