¼ tsp dried chilli flakes (optional)
1 long fresh red chilli, finely chopped, plus extra sliced chilli to garnish
1 garlic clove, crushed
1 tsp finely grated lemon rind
2 tbsp lemon juice
500g chicken breast fillets, fat trimmed, cut into 8 escalopes
240g green cabbage, shredded
1 carrot, grated
2 tbsp 65% fat free whole-egg mayonnaise
1 cup (170g) cooked brown rice, to serve
1 green shallot, thinly sliced
Combine dried (optional) and fresh chopped chilli, garlic, rind and juice in a shallow glass or ceramic dish. Add chicken and turn to coat. Set aside until ready to cook.
Meanwhile, combine cabbage and carrot in medium bowl. Whisk mayonnaise and 1 tablespoon warm water in a small jug. Add mayonnaise mixture to cabbage mixture. Toss coleslaw to combine.
Lightly spray a large chargrill or barbecue with oil and heat over medium-high heat. Cook chicken, in batches, for 3–5 minutes each side or until cooked through.
Serve chicken with rice, coleslaw and garnished with shallot and extra red chilli (if desired).