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Easy to Cook Cajun Chicken Breasts270g
270gItem price
£5.00Price per unit
£18.52/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 190°C, gas mark 5. Put the chicken onto a baking sheet and place the whole pepper next to it. Roast for 25 minutes, until the chicken is cooked through, there is no pink meat and the juices run clear.
Remove the tray from the oven and leave the chicken to rest for 5 minutes. Put the pepper into a bowl and cover to cool. Meanwhile, in a small food processor, blitz ½ the leaves from the side salad pack with the salad onions, ½ the coriander leaves and all the stalks, the lime juice and the dressing from the salad pack. Season.
Remove and discard the skin, stalk and seeds from the pepper, then cut into chunks. Slice the chicken across each fillet.
Pile the quinoa, avocado, feta and remaining leaves from the salad pack onto a serving plate with the pepper, mango, the remaining coriander, chicken and any resting juices. Serve with the coriander salsa in a small bowl ready to drizzle over and lime wedges.
For a quick no-cook version of this, grab a 435g pack plain or tandoori roast chicken thighs (the flavours will still all work). Slice the meat from the bones. Use a jar of roasted peppers instead of roasting your own. Any leftover mango can be kept in the fridge for breakfast the next day.
Typical values per serving when made using specific products in recipe
Energy | 2,010kJ/ 478kcals |
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Fat | 13g |
Saturated Fat | 3.1g |
Carbohydrates | 35g |
Sugars | 25g |
Fibre | 13g |
Protein | 48g |
Salt | 1.4g |
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£1.80Price per unit
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65pPrice per unit
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£3.65Price per unit
£13.04/kg