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Paprika chicken and autumn slaw with lemon tahini dressing


One of four delicious recipes for dinner that has been produced in collaboration with Farmdrop, an online grocer and delivery service with a focus on food sourced from local farmers, fishermen and other producers.

These recipes are ideal for keeping for lunch the next day too – perfect for meal prepping or for those heading back to the office.

Showcasing the best seasonal produce from Farmdrop, these autumnal dishes work as part of Second Nature’s easy to follow programme that helps to build healthy habits that last, while still enjoying delicious food.

Recipe: Paprika chicken and autumn slaw with lemon tahini dressing

Prep and cooking time: 30 mins

Serves: 2


  • 4 skinless chicken breasts
  • 2 tsp smoked paprika
  • 1 lemon, juiced and zested
  • 1 tbsp extra virgin olive oil
  • ¼ small red cabbage (or ⅙ if larger)
  • ¼ small seasonal white or green cabbage (or ⅙ if larger)
  • ½ kohlrabi or 2 handfuls of pink radish, finely sliced
  • 1 apple
  • 1 medium carrot
  • 2 tbsps pumpkin, sunflower or mixed seeds
  • 2 tbsps tahini
  • 1-2 tbsps warm water


    1. To make the slaw, zest and juice the lemon, and set aside.
    2. Remove the core from the cabbages, finely shred and add to a large bowl
      Cut the unpeeled kohlrabi into slices, then into matchsticks (or thinly slice the radish). If they have leaves, shred those and add along with the matchsticks to the bowl with the shredded cabbage.
    3. Coarsely grate the carrot and apple (don’t peel them) – add to the bowl and toss with the juice of ½ lemon (this will help stop discolouration). Store overnight at this stage if keeping for later, in a sealed container.
    4. Make the dressing by mixing the tahini, remaining 1/2 lemon juice, salt, pepper and 1-2 tbsps of warm water in a small bowl, start with 1 tbsps and add more water gradually, so it isn’t too thin. Dress the salad before serving.
    5. To make the chicken, sprinkle the chicken breasts with paprika and salt. Heat 1 tsp of oil in a non-stick frying pan, over medium heat. Pan fry for 8-12mins, until golden brown. Rest for a few minutes, scatter with the lemon zest and pepper. Slice and serve on top of the slaw, scattered with seeds. Or leave to cool then chill for packed lunch the next day

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