Cajun Chicken With Cheat's Winter Slaw

Method

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.

tip:

If you don't like the heat of cajun spice, replace it with lemon pepper spice mix, which is milder, or a mild dukkah.

Serves
4

Ingredients

700g Gold sweet potato, cut into thin wedges

olive oil spray

4 small chicken breast fillets

1/4 cup Cajun spice mix

2 tbs olive oil

300g pkt fine cut coleslaw mix

1 fennel bulb, shaved, fronds reserved to garnish

2 tbs chopped chives

1/2 cup Greek-style yoghurt

2 tbs lemon juice

1 avocado, coarsely chopped