BBQ Chicken Drumsticks with Creamy Coleslaw and Corn

Oven-baked chicken drumsticks coated in a classic barbecue sauce, paired with a crisp creamy coleslaw and tender corn for a familiar, easy-to-pack meal prep.

BBQ Chicken Drumsticks with Creamy Coleslaw and Corn
Prep time
15 min
Cook time
40 min
Yield
1 serving

Ingredients

  • 8 g Apple Cider Vinegar
  • 45 g Barbecue Sauce
  • 1 g Black Pepper
  • 5 g Canola Oil
  • 50 g Carrot
  • 300 g Chicken drumstick
  • 120 g Corn kernel
  • 45 g Greek Yogurt
  • 120 g Green Cabbage
  • 2 g Salt
  • 4 g Sugar

Instructions

  1. Preheat the oven to 220°C. Line a baking sheet with parchment paper.
  2. Pat the chicken drumsticks dry. Toss them with canola oil, salt, pepper, and 25 g of the barbecue sauce.
  3. Arrange the drumsticks on the baking sheet and bake for 30 minutes. Turn them over, brush with the remaining barbecue sauce, and bake for 10 more minutes, until the chicken reaches 74°C internally.
  4. Meanwhile, finely shred the cabbage and grate the carrot. Combine them in a bowl.
  5. Stir the Greek yogurt, apple cider vinegar, and sugar together. Toss the dressing with the cabbage and carrot mixture.
  6. Cook the frozen corn in a small pan with a splash of water until hot and tender. Divide the chicken, coleslaw, and corn into a meal-prep container and cool before refrigerating.