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Photo of Cajun chicken with wedges and corn salsa by WW

Cajun chicken with wedges and corn salsa

2 - 7
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
When roasting potatoes or vegetables, mix and match spices. Try these: thyme, garlic, rosemary, cumin, coriander, chilli, paprika, all spice, cayenne pepper.


Potato wedges, frozen, low fat, baked without oil

400 g

Cajun seasoning

2 tsp

Raw skinless chicken breast

500 g, (4x125g)

Canned corn kernels in brine, rinsed, drained

250 g, (2x125g cans)


1 medium, finely chopped

Cherry tomatoes

250 g, quartered

Fresh coriander

1 tbs, chopped

Lemon juice

1 tbs

Cos lettuce

60 g, leaves separated


  1. Preheat oven to 210°C or 190°C fan-forced. Spread the wedges onto a baking tray and bake for 20 minutes.
  2. Meanwhile, sprinkle both sides of chicken with spice mix and spray with oil. Heat a large non-stick frying pan over medium-high heat. Add chicken and cook for 2 minutes each side or until browned.
  3. Place chicken on a baking tray and bake for 10 minutes or until cooked.
  4. Combine corn, avocado, tomato and coriander. Toss gently with juice. Serve chicken with wedges, corn salsa and lettuce.