- Prep Time:10 mins
- Cook Time:10 mins
Sweet Corn & Cajun Chicken
+1 Kidney Beans
If there’s one spice every pantry should have, it’s Cajun spice. We’ve coated these chicken tenderloins in this fiery flavour and served them up on top of a simple vegie salad boosted with our red kidney beans. It only takes 10 minutes to cook, so it’s a great weeknight dish to keep up your sleeve.
Original recipe by SIMPLY GREAT MEALS | 1.8.15
+1 1 CAN (125g) EDGELL RED KIDNEY BEANS
- 8 skinless chicken tenderloins
- 2 tablespoons Cajun spice
- 1 tablespoon oil
- 1 small red capsicum, de-seeded and cut into strips
- 1 zucchini, sliced
- 420g can Edgell Super Sweet Corn Kernels, drained
- 2 tablespoons chopped fresh coriander
Coat chicken in Cajun spice.
Heat oil in wok or frying pan and cook chicken for 2-3 minutes or until golden brown on each side and cooked through. Remove from pan and keep warm.
Add to pan; capsicum, zucchini and Edgell Super Sweet Corn Kernels.
ADD EDGELL RED KIDNEY BEANS TO THE PAN.
Cook tossing for 4-5 minutes or until tender. Serve chicken with vegetables and garnished with coriander.
Lamb fillets also work well for this recipe.
Healthy Tip: To reduce sodium content, try using our Edgell No Added Salt products.