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Cajun Chicken With Winter Slaw

Serving size: 4

Ingredients

  • 700 Grams Gold sweet potato, cut into thin wedges
  • 1 Tablespoon Olive oil
  • 4 Small chicken breast fillets or thighs
  • 5 Tablespoons Cajun spice mix
  • 300 Grams Pkt fine cut coleslaw mix
  • 2 Tablespoons Chopped Chives
  • 1 Fennel bulb, shaved, fronds reserved to garnish
  • 125 Grams Greek-style yoghurt
  • 2 Tablespoons Lemon Juice
  • 1 Avocado, coarsely chopped
  • 2 Tablespoons Olive Oil (less if you are using thighs)

Instructions

    1

    Preheat oven to 220°c. Line a baking tray with baking paper. Place potato wedges on prepared tray, in a single layer. Spray with oil. Season with salt and pepper. Bake for 35 minutes or until golden and tender.

    2

    Meanwhile, cut each chicken breast horizontally into 2 thin fillets. Rub spice mix on each side.

    3

    Heat oil in a large frying pan over medium-high heat. Cook chicken, turning, for 7-8 minutes or until cooked through.

    4

    Meanwhile, combine coleslaw mix, fennel and half the chives in a large bowl. Combine yoghurt and lemon juice and toss through the coleslaw.

    5

    Serve chicken with wedges and coleslaw, topped with remaining chives and avocado.