Cajun Breaded Chicken
with Wedges, Zesty Slaw and Cajun Dipping Sauce
This delicious Cajun Breaded Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Garlic Clove
1
Spring Onion
½
Lemon
450
Potatoes
32
Mayonnaise
(Contains Egg, Mustard)
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Cajun Spice Mix
2
British Chicken Breasts
120
Coleslaw Mix
75
Soured Cream
(Contains Milk)
Not included in your delivery
1
Olive Oil for the Crumb
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion. Zest and halve the lemon. Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, in a small bowl, mix together the garlic and mayonnaise. In another small bowl, mix together the breadcrumbs, half the Cajun spice mix (add less if you don't like heat), olive oil for the crumb (see ingredients for amount) and season with salt and pepper. Pop the chicken breasts on a baking tray and season them well. Spoon the mayo over the top half of each breast. Sprinkle over the crumb mixture and press it down with a spoon. Discard any leftover mayo. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Roast the chicken on the top shelf until cooked through and golden on top, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While everything cooks, pop the coleslaw mix and spring onion into a medium bowl. Add half the soured cream, the lemon zest, a squeeze of lemon juice, then season to taste with salt and pepper and more lemon juice if needed. In another small bowl, mix together the remaining soured cream and Cajun spice mix (use less if you don't like heat). Season to taste if needed, then set the Cajun dipping sauce aside.
When everything is ready, remove the chicken from your oven and leave to rest for a couple of mins. Plate up your Cajun chicken with the wedges and zesty slaw alongside, then serve with the Cajun dipping sauce. Enjoy!
