Chicken coated in Cajun spices is served with roasted pumpkin wedges and an avocado bean salad.
Slice pumpkin into medium size wedges and coat with oil and seasoning (salt and pepper).
Roast at 180 for about 25 minutes or until soft.
Coat chicken breast in Cajun spice mix and squeeze lemon over each.
Pan fry on hot on both sides until both sides are sealed (coloured). Then put in moderate (180) oven for about 10 – 15 minutes.
Blanche beans in boiling water (about 1 minute) and refresh under cold water to stop cooking process.
Assemble the beans pumpkin and rocket on plate. Place chicken breast on top and cut the Avacado into small chunks and place on top.
Garnish liberally with fresh coriander and lemon and lime juice.
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