Honey and Mustard Glazed Chicken Fillets with Coleslaw

cook 20 mins
  • 3 tablespoons clear honey
  • 2 tablespoons wholegrain mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dark soy sauce
  • 625 g (1 1/4 lb) skinless mini chicken fillets
  • mixed leaf salad, to serve
  • 1/2 red cabbage, shredded
  • 1/2 small red onion, thinly sliced
  • 1 large carrot, coarsely grated
  • 4–6 tablespoons reduced-fat Caesar dressing
  • Preheat the oven to 200°C (400°F), Gas Mark 6. Put the honey, mustard, Worcestershire sauce and soy sauce in a large bowl and mix to combine. Tip in the chicken fillets and toss until the chicken is well coated in the glaze.
  • Scrape the chicken into a foil-lined roasting tin, spread out over the base and then put in the oven for about 15 minutes, turning once, until cooked through.
  • Meanwhile, to make the coleslaw, combine the cabbage, red onion and carrot in a large bowl, then mix with 4–6 tablespoons of the Caesar dressing, depending on the consistency desired.
  • Serve the glazed fillets on top of a mixed leaf salad together with the coleslaw.
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