Step 16
Recipes Healthy

BLACKENED CAJUN CHICKEN WITH CRUNCHY COLESLAW

Ingredients
  • Chicken breast
  • Carrots
  • Cabbage
  • Red Chili
  • Lime
  • Red onion
  • Cajun seasoning
  • Apple
  • Coriander

Need a protein fix...this is for you. It'll get you on the straight and narrow after a weekend of excess...

Instructions

Step 1

These are probably the sorts of odd ingredients you have in the bottom of the fridge and have no idea what to do with! Nothing expensive or fancy here!

Step 1
Step 2

Peel the carrots and do the same with the apple while also taking the core out.

Step 2
Step 3

Grate both of them up. Watch your little fingers as the last thing we want in there is a bit of red blood!

Step 3
Step 4

Squeeze the lime onto the apple straightaway. Don't be shy with it because not only does it add to the taste but it stops the apple going all brown.

Step 4
Step 5

Dice up the chilli nice and fine, the finer the better. Same with the onion. Don't go over the top with onion either or it will overpower the whole slaw.

Step 5
Step 6

Peel the outer leaves off the cabbage leaving the centre. Chop the stalk away and just cut a small piece of the nice fleshy cabbage to grate.

Step 6
Step 7

It will get a little messy so grate it up as best you can, making sure it's nice and fine.

Step 7
Step 8

Chop the the coriander, stalks and all - they have most of the flavour.

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Step 9

Lash in a good bit of olive oil, salt and pepper. Don't be shy.

Step 9
Step 10

Stir the whole thing up combining all the kick-ass flavours. Set it to one side because that is that done!

Step 10
Step 11

Now you want to "butterfly" the chicken. Thats just a fancy term for making the breast thinner. Slice the knife under the skin and peel it back into one big super thin slice.

Step 11
Step 12

Lash on a bit of olive oil and rub in a generous amount of cajun seasoning.

Step 12
Step 13

Heat up a chargrill pan (frying pan will do if nothing else) and throw in the chicken. Have it piping hot when it goes in and don't touch the chicken at all. Just leave it there for about four minutes.

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Step 14

Flip it over and repeat the same on the other side for about four minutes. This won't take long to cook because the breast is so thin. Let it blacken up so it's crispy on the outside but still moist and juicy on the inside.

Step 14
Step 15

Take it off the heat and allow it to rest for a couple of minutes. Lash on a big dollop of the slaw and serve with the breast.

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Step 16

It tastes incredible, is a great protein-fix, low in carbs if that's your thing, and has a real zing to it. Don't be shy with the slaw either because it's full of goodness.

Step 16

Doesn't really get much easier than that! People often say that chicken is a boring dry meat to be eating, but cook it up like this and I promise you'll change your mind. You'll also save a ton of time because this takes about 15 minutes tops! Get the grater out, one pan fired up and give this a go!

Written By

Niall Harbison

Niall founded our sister site Lovin' Dublin with a few simple aims: discover new places to eat in Dublin and share simple recipes cooked up in his kitchen.

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