Ingredients

2 T plain flour
1 c breadcrumbs
1⁄4 bn dill, finely chopped
1⁄4 bn flat-leaf parsley, finely chopped
grated zest of 1 lemon
4 chicken thigh fillets, cut into 3cm cubes
2 eggs, lightly beaten
2 T natural yoghurt
2 t wholegrain mustard
1 T soy sauce
Juice 1/2 lemon
1⁄4 green cabbage, finely shredded
2 carrots, grated
1 fennel bulb, trimmed and finely shredded
1⁄2 bn flat-leaf parsley, finely chopped
1⁄2 bn fresh mint, finely chopped
2 T pepitas

1. Preheat oven to 200°C and lightly grease a baking tray.

2. Put the flour on a plate. In a separate bowl, mix together the breadcrumbs, dill, parsley and lemon. Dust each piece of chicken in flour, shaking off any excess. Dip into the egg, then coat each piece in the breadcrumb mixture.

3. Place the chicken on the greased baking tray and put in oven. Cook for 15-20 minutes, turning halfway through, until the chicken is browned and cooked through, but still tender.

4. While the chicken is cooking, put the yoghurt, mustard, soy sauce and lemon juice into a bowl. Whisk together until well combined. Add the rest of the coleslaw ingredients and toss together, until the vegetables are coated with the dressing. Serve immediately.