Chicken and Red Slaw with Sweet and Spicy Peanut Dressing

Chicken and Red Slaw with Sweet and Spicy Peanut Dressing

This healthy recipe is a fusion of Asian, African and Caribbean flavors. Spiced chicken breast roasted to juicy perfection is served with a vibrant slaw and peanut dressing spiked with hot sauce, garlic and ginger. It ticks all the boxes - easy entertaining, midweek dinner and lunchbox leftovers that’ll make your workday brighter.

45 mins total time

20 mins active time


Serves 4



For the chicken:

  • 1½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp ground allspice
  • ¼ tsp ground nutmeg
  • 2 x 12 oz boneless and skinless chicken breasts
  • 1 tbsp grapeseed oil

For the slaw:

  • ¼ medium red cabbage


  • ¼ medium savoy cabbage


  • 1 medium carrot


  • 1 small red bell pepper

    thinly sliced

  • 5 green onions

    thinly sliced

  • ¼ cup coarsely chopped cilantro


  • ¼ cup (1¼ oz) coarsely chopped unsalted dry roasted peanuts


For the peanut dressing:

  • ⅓ cup (2¾ oz) natural peanut butter
  • 1 tsp kosher salt
  • 1 clove garlic


  • 2 tsp finely grated ginger
  • ¼ cup (2 fl oz) plus 1 tbsp rice vinegar
  • 3 tbsp (2¼ oz) honey
  • 2 tsp grapeseed oil
  • 1 tbsp hot sauce
  • 1 tbsp cold water


  • 1Insert the wire rack into position 6. Meanwhile, continue to the next step.
  • 2Place all the ingredients listed below in a bowl and stir to combine.
  • 3Season the chicken on both sides with the spice mix. Drizzle with the oil and gently pat to evenly coat.
  • 4For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Lay the chicken on the rack.
  • 5Once preheated, place the pan in the oven and start the timer. When the Rotate Remind signals, turn the chicken over and continue cooking. Meanwhile, prepare the slaw.
  • 6Place all the ingredients listed below in a large bowl and toss to combine.
  • 7The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 167°F. If not, give it a bit more.
  • 8Remove the pan from the oven and set aside to rest for 10 minutes. Meanwhile, make the peanut dressing.
  • 9Place all the ingredients listed below in a bowl and whisk to combine. Pour over the slaw and toss.
  • 10Cut the chicken into approximately ¼-inch thick slices.
  • 11Top the slaw with the chicken, sprinkle with the remaining peanuts and cilantro and serve.