Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 15/10/24. See terms.
Join now
Photo of Cajun chicken with wedges and corn salsa by WW

Cajun chicken with wedges and corn salsa

3
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
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.

You might like

You might like