Cajun chicken with avocado coleslaw and corn
Coleslaw, without dressing
1 medium, coarsley chopped
⅓ cup(s), (80ml)
99% fat-free plain Greek yoghurt
¼ cup(s), (70g)
Skinless chicken breast
400 g, halved horizontally
2 individual, husks on
- 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.
- 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.
- 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.
- Divide the chicken, coleslaw and corn among serving plates. Drizzle the yoghurt sauce over the chicken and season with freshly ground black pepper.