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Cajun chicken with avocado coleslaw and corn

Cajun chicken with avocado coleslaw and corn

Total Time
20 min
10 min
10 min


Coleslaw mix, without dressing

500 g


1 medium, coarsley chopped

Lime juice

cup(s), (80ml)

99% fat-free, plain Greek yoghurt, unsweetened

¼ cup(s), (70g)

Cajun seasoning

1 tsp

Skinless chicken breast

400 g, halved horizontally

Olive oil

1 tbs


2 cob(s), large, husks on


  1. Place the coleslaw mix and avocado in a large bowl. season with salt and pepper. add the lime juice and toss gently to combine. Place the yoghurt and 1 tablespoon water in a small bowl and stir to combine. season with salt and pepper.hick slices.
  2. sprinkle the spice mix over each side of the chicken. heat the oil in a large non-stick frying pan over medium heat. add the chicken and cook for 3 minutes each side or until cooked through.
  3. Meanwhile, place corn on a microwave-safe plate. Microwave on high (100%) for 7 minutes or until cooked. cool under cold running water. remove the husks and cut each corncob into 2cm-thick slices.
  4. Divide the chicken, coleslaw and corn among serving plates. Drizzle the yoghurt sauce over the chicken and season with freshly ground black pepper.


Make your own Cajun spice mix by combining peppery flavours such as cayenne and paprika with garlic, onion, salt and pepper.