Chipotle Chicken and Salad

• rapeseed oil↗1 tbsp tbsp
• chipotle paste↗2 tbsp tbsp
• honey↗1½ tbsp tbsp
• chicken drumsticks↗8
• lime↗1

  zest and juice

• small avocado↗1

  pitted

• low‑fat Greek yogurt↗2 tbsp tbsp
• red and white cabbage125g g

  both shredded

• large carrot↗1

  julienned

• green onions↗3

  sliced into rings

• corn on the cob↗4

  steamed, for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. In a large bowl whisk together the oil, chipotle paste and honey. Add the chicken drumsticks and toss to coat, then spread them on a non‑stick tray. Roast for 30 minutes, turning halfway through.

2. 2

   Place the lime zest and juice, avocado flesh, yogurt and a pinch of salt in a blender and blend until completely smooth. Transfer the sauce to a large bowl, add the cabbage, carrot and green onions and mix.

3. 3

   Serve the drumsticks with the salad and steamed corn on the cob, if desired.