One of my favorite things about Slimming World is that you can still enjoy great food while maintaining your weight. Most are also family friendly so we can all enjoy them. Just like this southern style chicken! Only 3 1/2 Syns and the taste is absolutely amazing, served with peas, Beetroot and buffalo sauce.
caution If you’re planning to make this for the whole family, then it’s best not to get the buffalo sauce on the kids’ plates. It’s hot!
raw material
2 teaspoons smoked paprika
2 tablespoons American mustard
50 grams dry polenta
12 small skinless boneless chicken thighs
8 small fresh beetroots (trimmed and scrubbed).
300g sugar snap peas
3 tablespoons buttermilk
2 tablespoons white wine vinegar
low calorie cooking spray
1 tablespoon chopped fresh dill
Buffalo Sauce
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
3 tablespoons chili paste
1 tablespoon sweetener
method
1 Preheat oven to 220°C/fan 200°C/gas 7. Mix chili powder and mustard together and rub over chicken. Lightly season, coat with polenta, and spray with low-calorie cooking spray. Cook on a baking sheet for 40 minutes, or until fully cooked.
2 Cook the beetroot for 15 minutes and drain. After cooling, wipe off the skin with a kitchen towel, slice and transfer to a bowl. Add 1 tablespoon white wine vinegar.
3 Mix together buffalo sauce ingredients and set aside.
4 Boil sugar snap peas for 30 seconds, drain and rinse under cold water. Share chicken and vegetables between 4 plates. Whisk together buttermilk dill and remaining white wine vinegar and divide between plates along with buffalo sauce.
Print the recipe!
Slimming World Nanfeng Chicken
raw material
- 2 teaspoon smoked paprika
- 2 spoon American mustard
- 50 G dry polenta
- 12 Small Skinless Boneless Chicken Thighs
- 8 fresh baby beetroot Trim and Scrub
- 300 G sweet beans
- 3 spoon cheese
- 2 spoon white wine vinegar
- low calorie cooking spray
- 1 spoon chopped fresh dill
Buffalo Sauce
- 1 spoon Worcestershire sauce
- 1 spoon Apple Cider Vinegar
- 3 spoon chili sauce
- 1 spoon sweetener
instruct
-
Preheat oven to 220°C/fan 200°C/gas 7. Mix chili powder and mustard together and rub over chicken. Lightly season, coat with polenta, and spray with low-calorie cooking spray. Cook on a baking sheet for 40 minutes, or until fully cooked.
-
Cook the beetroot for 15 minutes and drain. After cooling, wipe off the skin with a kitchen towel, slice and transfer to a bowl. Add 1 tablespoon white wine vinegar.
-
Mix together buffalo sauce ingredients and set aside.
-
Boil sugar snap peas for 30 seconds, drain and rinse under cold water. Share chicken and vegetables between 4 plates. Whisk together buttermilk dill and remaining white wine vinegar and divide between plates along with buffalo sauce.
You can find more delicious food ideas on our website Slimming World Recipe Page And don’t forget to pin the recipe below for later!
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