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Low Cal Chicken Thighs with Cole Slaw Recipe

Not my dad's cole slaw

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 Servings
Calories: 292 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 chicken thighs boneless - skinless
  • 2 tablespoons honey
  • 2 tablespoons ketchup low fat - whatever that is
  • 1 tablespoon Worcestershire sauce 
  • 1 orange juice and zest from it
  • 1 small white cabbage thinly sliced into strips (we used a small bag of pre-sliced cabbage)
  • 2 medium carrots cut into thin matchsticks (we used pre-cut matchstick carrots)
  • 1 small onion peeled, cut in half and thinly sliced into half rings
  • 1 tablespoon mayonnaise low fat, it was dry so we used 2 tablespoons
  • 2 teaspoons fennel seeds
  • salt & pepper to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F.
  2. Combine the honey, ketchup, Worcestershire sauce, orange juice and orange zest in a small bowl and whisk together.
  3. Cut some slash marks into the chicken thighs and add them to the bowl with marinade to coat completely.
  4. Place the chicken thighs into a shallow baking dish or tray and cook for 30 minutes or until tender. After the first 15 minutes of cooking, coat the chicken thighs with the leftover marinade using a spoon.
  5. While the chicken thighs are baking, prep the vegetables. Combine the cabbage, carrots and onion.
  6. Add the mayonnaise and fennel seeds, stir to combine and taste. Adjust seasoning with salt and pepper.
  7. When the chicken is done, serve some cole slaw onto a plate, top with one of the chicken thighs and serve.