Ingredients

Method

1. 1

   In a large dish, add the boneless chicken thighs.

2. 2

   Season the chicken with tandoori masala, black pepper, smoked paprika, garlic powder, cumin, and coriander powder.

3. 3

   Add olive oil, yogurt, and fresh lemon juice to the chicken.

4. 4

   Mix thoroughly by hand until the chicken is fully coated. Set aside to marinate.

5. 5

   Spread the marinated chicken thighs in a single layer on a parchment-lined sheet pan.

6. 6

   Oven bake or air fry at 200°C (400°F) for 20-25 minutes, until golden brown and juicy.

7. 7

   Once cooked, let the chicken rest for 5 minutes.

8. 8

   Slice the rested chicken into cubes, making sure to mix it with any resting juices from the pan.

9. 9

   Wash and cut the potatoes into fries, leaving the skin on.

10. 10

    Place the fries on a baking sheet. Season with black pepper and garlic powder, then spray with cooking oil.

11. 11

    Mix well with your hands to ensure the fries are evenly coated.

12. 12

    Spread the fries in a single layer on the sheet pan.

13. 13

    Oven bake or air fry at 200°C (400°F) for 22-27 minutes, until golden and crispy.

14. 14

    Once cooked, sprinkle with salt to taste.

15. 15

    In a large bowl, combine the thinly sliced green cabbage, grated carrots, thinly sliced red onion, and chopped coriander.

16. 16

    Add salt, pepper, yogurt, light mayonnaise, a drizzle of honey, and fresh lemon juice.

17. 17

    Mix everything together until well combined.

18. 18

    For meal prep, store the coleslaw in a separate airtight container and refrigerate to keep it fresh and crisp.

19. 19

    To assemble the meal prep containers, portion out the crispy fries, the sliced tandoori chicken, and the creamy coleslaw into five separate containers.

20. 20

    Garnish with a sprinkle of fresh parsley or coriander and enjoy.