Healthy Chicken Parma with Wedges & Red Slaw

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Lisa Stanton-Smith

· 4 large potatoes
· Olive oil, salt & rosemary
· 2 large chicken breast (approx. 500-600g in total)
· 4 Tbsp. passata or tomato paste
· 6 slices of Colby cheese (or mozzarella)
· ¼ small red cabbage
· 2 carrots
· ¼ small red onion
· ½ cup coriander (can omit if preferred)
· 4 Tbsp. good quality mayo or aioli (bonus points for homemade)
· Juice of half a lemon


Preheat oven to 180 degrees Celsius. Chop potatoes lengthways into wedges (6-8 wedges per potato). Place potatoes on an oven tray and drizzle with olive oil, a pinch of salt and some chopped rosemary. Place in the oven to cook for 35-45 minutes, flipping the potatoes over after about 20 minutes.

In the meantime, butterfly and chop the two chicken breasts in half. You will now have 4 pieces to make parmas with. Now these are not your typical pub parmas, but I promise they still taste delicious! In a large fry pan add a drizzle of olive oil. Place the four pieces of chicken in the pan (can do 2 batches if easier), and leave to simmer for 4-5 minutes. Then flip the chicken to cook the other side. It doesn’t need to cook all the way through: you just want to lightly brown it.

On a new baking tray, add the four pieces of chicken and place in the oven to bake for 10-15 minutes (time will vary depending how thick the chicken is). Once cooked, top each piece of chicken with passata, some fresh herbs (or dried Italian herbs), and sliced cheese. Return to the oven to cook for a final 3-5 minutes.

In the meantime, start making the slaw. Finely chop the cabbage and add to a large bowl. Grate the carrot, and add this to the bowl too. Finely chop coriander and red onion and add to the bowl. Top with mayo/aioli and lemon juice and stir everything through to combine.

To serve, distribute red slaw, wedges & chicken parmas evenly between 4 plates. Enjoy.

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