Macadamia Crusted Chicken with Summer Slaw

Prep 20 mins

Cooking 30 mins

Serves 6

High summer calls for fresh, light meals you can whip up in seconds. This recipe ticks all the boxes. We elevate chicken breasts to something deeply delicious by giving them a nutty crust packed with flavour. To go with it? A green summer slaw with a vibrant lime dressing.



What you will need

  • 2 cups finely shredded Chinese cabbage
  • 200g packet of raw macadamia nuts
  • Small punnet of mange tout or baby peas in their pod
  • Large bunch of flat leaf parsley (a 20g punnet will suffice)
  • ½ yellow pepper, finely sliced or diced
  • 1 garlic clove, finely minced
  • Small handful of coriander leaves
  • Zest of one lemon, finely grated
  • Small handful of mint leaves
  • 2 Tbsp extra virgin olive oil
  • 1 spring onion, finely sliced
  • ½ tsp Natural Herbs & Spices Chicken
  • FOR THE LIME DRESSING: juice of 2 limes
  • Zest of 1 lime, finely grated
  • 6 skinless chicken breasts
  • 2 Tbsp extra virgin olive oil
  • Extra virgin olive oil
  • 1 Tbsp runny honey Chicken
  • Natural Herbs & Spices Chicken


Brush the chicken breasts with olive oil and dust lightly with Natural Herbs & Spices Chicken Seasoning. Blitz the ingredients for the nutty crust together in a food processor, then spoon mix onto chicken breasts. Place chicken breasts on a baking tray lined with baking paper and bake in a 150˚C oven until cooked through. (NB: if the oven temperature is too high the nutty crust will burn before the chicken is cooked through.

Whisk all the dressing ingredients together and serve with the summer slaw and chicken breasts.


Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at