Skip to main content

Lemon pepper chicken with kale and white bean slaw

Skip to IngredientsSkip to Method
  • Wheat free
  • Soy free
  • Peanut free
  • Nut free
  • Gluten free

Whip up a wholesome family meal in no time with our tasty lemon pepper chicken. Served with a crunchy slaw for added freshness, it ticks all the boxes.

  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes
Lemon pepper chicken thickly sliced with kale and white bean slaw


  • 600g chicken breast fillets
  • 1 tbs lemon pepper seasoning
  • 350g pkt Coles Kitchen Kaleslaw Salad Kit
  • 400g can cannellini beans, rinsed, drained
  • 100g fetta, crumbled

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a barbecue grill or chargrill on medium. Spray with olive oil spray. Sprinkle chicken with lemon pepper seasoning. Cook chicken on the grill for 5 mins each side or until cooked through. Cover with foil.
  2. Step 2

    Prepare the salad kit in a large bowl following packet directions, reserving the dressing. Add the beans and fetta and gently toss to combine.
  3. Step 3

    Thickly slice the chicken. Divide the slaw mixture among serving plates. Drizzle with the reserved dressing and top with chicken to serve.

Nutrition Information


Energy: 1706kJ/408 Cals (20%)

Protein: 45g (90%)

Fat: 17g (24%)

Sat fat: 6g (25%)

Carb: 13g (4%)

Sugar: 5g (6%)

Fibre: 8g (27%)

Sodium: 1087mg (54%)