Photo of Spiced roast chicken with cool coconut yogurt slaw by WW

Spiced roast chicken with cool coconut yogurt slaw

Points® value
Total Time
25 min
5 min
20 min
Simple to cook, delicious and versatile, skinless chicken breast fillets are the ideal ingredient for a quick and easy dinner.


Chicken breast, skinless, raw

4 medium

Lemon Juice, Fresh

2 tablespoon(s)

Sunflower Oil

2 teaspoon(s)

0% fat natural Greek yogurt

8 tablespoon(s)


2 clove(s), crushed

Curry Powder

1 teaspoon(s)


1 teaspoon(s)

Ground Cumin

1 teaspoon(s), level

Desiccated Coconut

25 g

Lime Juice, Fresh

2 tablespoon(s)


200 g, shredded


1 portion(s), medium, halved, deseeded and sliced

Celery, Raw

2 stick(s), thinly sliced

Spring Onions

4 medium, trimmed and shredded

Coriander, fresh

1 tablespoon(s), chopped

Tesco Nigella Seeds

1 teaspoon(s), level

Chilli, green or red

1 individual, deseeded and sliced green chilli

Chives, Fresh

1 teaspoon(s)


1 medium, zest and juice

White Wine Vinegar

2 teaspoon(s)

Tesco Onion Granules

3 g

Chives, Fresh

1 tablespoon(s), chopped


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Season the chicken fillets and cut slashes across the tops. In a small bowl, combine 2 tbsp lemon juice, the sunflower oil, 2 tbsp yogurt, crushed garlic, curry powder, turmeric and ground cumin. Rub the mixture all over the chicken, then transfer to a baking dish and roast for 20 minutes, until cooked through.
  2. Meanwhile, in a dry frying pan set over a medium heat, toast the desiccated coconut for 1-2 minutes until golden and fragrant. Transfer to a plate to cool.
  3. In a large salad bowl, mix the lime juice with 6 tbsp yogurt, lemon zest and juice, white wine vinegar and onion granules, then stir in the chives. Add the cabbage, cucumber, celery, spring onions, coriander and nigella seeds to the bowl. Season to taste and toss to coat. Scatter over the toasted coconut and green chilli, then serve.
  4. Serve the chicken with the coconut yogurt slaw.