Cajun chicken with wedges and corn salsa
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
When roasting potatoes or vegetables, mix and match spices. Try these: thyme, garlic, rosemary, cumin, coriander, chilli, paprika, all spice, cayenne pepper.
Ingredients
Potato wedges, frozen, low fat, baked without oil
400 g
Cajun seasoning
2 tsp
Skinless chicken breast
500 g, (4x125g)
Canned corn kernels, rinsed and drained
250 g, (2x125g cans)
Avocado
1 medium, finely chopped
Cherry tomatoes
250 g, quartered
Fresh coriander
1 tbs, chopped
Lemon juice
1 tbs
Cos lettuce
60 g, leaves separated
Instructions
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.
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