Cajun chicken with wedges and corn salsa
Potato wedges, frozen, low fat, baked without oil
Raw skinless chicken breast
500 g, (4x125g)
Canned corn kernels in brine, rinsed, drained
250 g, (2x125g cans)
1 medium, finely chopped
250 g, quartered
1 tbs, chopped
60 g, leaves separated
- Preheat oven to 210°C or 190°C fan-forced. Spread the wedges onto a baking tray and bake for 20 minutes.
- 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.
- Place chicken on a baking tray and bake for 10 minutes or until cooked.
- Combine corn, avocado, tomato and coriander. Toss gently with juice. Serve chicken with wedges, corn salsa and lettuce.