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Paprika Chicken with Lemon Tahini Slaw & Seeds


30 minutes

We’ve teamed up with Second Nature to create four fresh recipes that are great for dinner, and keep for lunch the next day. Showcasing the best seasonal produce, 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. Find out more at and get 50% off your first month using promo code FARMDROP. An autumnal slaw is a great way to pack lots of veg and fruit into your diet. We’ve paired it with organic Wood Green chicken breasts flavoured with smoky paprika and zesty lemon, finished with a scattering of crunchy seeds.

9 Farmdrop products in this recipe


Here’s how you do it


  1. Zest and juice the lemon - reserve separately for later.
  2. Remove the core from the cabbages, finely shred (use a mandoline if you have one, or slice thinly with a sharp knife) and add to a large bowl.
  3. Cut the unpeeled kohlrabi, if using, into thin slices, then into matchsticks. If they have leaves, shred those and add along with the matchsticks to the bowl with the shredded cabbage. If using radishes, thinly slice into rounds.
  4. Coarsely grate the (unpeeled) carrot and apple, add to the bowl and toss with the juice of half a lemon - this will help stop discolouration. Store overnight at this stage if keeping for later, in a sealed container.
  5. Make the dressing by mixing the tahini, remaining lemon juice, salt, pepper and 1-2 tbsps of warm water in a small bowl, start with 1 tbsp water and add more gradually so it isn’t too thin. Dress the salad before serving.


  1. Preheat the oven to 190℃/170℃ fan. Sprinkle the chicken breasts with paprika and salt.
  2. Heat 1 tsp oil in an oven proof pan over a medium heat. Pan fry for 3 minutes each side until golden brown and then transfer to the oven to cook for another 5-7 minutes. Check the largest piece is cooked through and if not return to the oven for a couple more minutes.
  3. Rest for a few minutes then scatter with the lemon zest and a twist of black pepper. Slice and serve on top of the slaw, scattered with seeds. Or leave to cool then chill for packed lunch the next day.

Second Nature’s easy-to-follow programme helps you build healthy habits that last, whilst still enjoying delicious food. The programme takes a 360˚ approach, to help you with everything from nutrition, to exercise, to mindfulness and sleep. All with the backing of world-class research and data.


  • 4 skinless organic chicken breasts
  • 2 tsps smoked paprika
  • Zest of 1 lemon*
  • Olive oil*
  • Salt & pepper*


  • 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
  • Juice of ½ lemon*
  • 2 tbsps pumpkin, sunflower or mixed seeds


  • 2 tbsps tahini
  • Juice of ½ lemon*
  • Salt & pepper*
  • 1-2 tbsps warm water*

Suitable for

  • Gluten free
  • Dairy free

What’s in this recipe

Mole End Farm

Organic English Apples - Scrumptious

5 apples


Ruffle Organic Chicken

Organic Chicken Breasts (Skinless)




Organic Red Cabbage

1 Cabbage



Organic Carrots- Washed

1 Bag (~1kg)




Organic Omega Seed Mix

1 Bag (250g)




Organic Paprika

1 Box (25g)