Lemon Chicken Bake with vitalimmunity slaw

Serves 4
Time to make 1 hr 15 mins (plus 30 mins marinating time)

Ingredients
1 tablespoon Ceres Organics Extra Virgin Olive Oil
4 cloves garlic, crushed
1/2 teaspoon Select Chilli Flakes (optional)
1/3 cup lemon juice
2 teaspoons lemon zest
1 teaspoon dried thyme
8 Waitoa Free Range Chicken Drumsticks, skin removed
600g pumpkin, peeled, cut into 2-3cm chunks
1 tablespoon Palmers Fresh Thyme
2 leeks, cut into thick slices
2 tablespoons chopped Palmers Fresh Flat-leaf Parsley
1 bag vitalvegetables® vitalimmunity® Slaw

Instructions

Combine oil, garlic, chilli flakes and lemon juice and zest in a large, shallow glass bowl. Add chicken; stir to coat. Cover bowl and refrigerate for 20 minutes; longer if time allows.Preheat oven to 190°C. Place chicken in a large baking dish with pumpkin and leeks; bake for 40 minutes.

Divide bake among 4 plates, scatter with chopped parsley and serve with slaw.

vitalimmunity^® coleslaw burgers

1 x vitalimmunity® slaw mix
1 red capsicum, thinly sliced
500 gms lean prime beef
1 egg, lightly beaten
1/4 cup panko breadcrumbs
1 tablespoon fresh chopped herbs
2 cloves garlic, crushed
1 small onion, finely diced
Spray oil
6 Whole grain buns
Mustard to serve

Combine beef, egg, breadcrumbs, herbs, garlic and onion and mix well, season and divide mix into 6, shape into patties and chill 20 minutes. 

Pre-heat a bbq grill and spray with oil. Cook patties 4-5 minutes each side until golden and cooked through. Combine vitalimmunity® coleslaw mix with capsicum strips and add half the creamy dressing or to taste. Spilt whole grain buns and toast or warm through. Stack with grilled lean beef patties and a generous helping of vitalimmunity® coleslaw. Serve with mustard.

Serves: 6

Prep time: 20 minutes + chill time 20 minutes

Cooking time: 10-15 minutes