Method
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.
Meanwhile, cut each chicken breast horizontally into 2 thin fillets. Rub spice mix on each side.
Heat oil in a large frying pan over medium-high heat. Cook chicken, turning, for 7-8 minutes or until cooked through.
Meanwhile, combine coleslaw mix, fennel and half the chives in a large bowl. Combine yoghurt and lemon juice and toss through the coleslaw.
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