These hot and spicy chicken drumsticks served with homemade slaw makes for a healthy and low-calorie supper. Perfect when paired with steamed corn on the cob.
1 tbsp rapeseed oil
2 tbsp chipotle paste
1 tbsp honey
8 chicken drumsticks
1 lime , zested and juiced
1 small avocado , stoned
2 tbsp fat-free Greek yogurt
125g each red and white cabbage , both shredded
1 large carrot , cut into matchsticks 3 spring onions , sliced
4 corn on the cobs , steamed, to serve (optional)
Heat the oven to 200C/180C fan/gas 6.
Whisk the oil, chipotle paste and honey together in a large bowl. Add the chicken and toss to coat, then spread out on a non-stick baking tray. Roast for 30 mins, turning halfway through.
Put the lime zest and juice, avocado flesh, yogurt and a good pinch of salt into a blender and blitz until completely smooth. Put the sauce in a large bowl with the cabbage, carrot and spring onion and toss to combine.
Serve the drumsticks with the slaw and steamed corn, if you like.