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  • Serves:4
  • 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


Ingredients

+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

Method

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.

Tips

Lamb fillets also work well for this recipe.

Healthy Tip: To reduce sodium content, try using our Edgell No Added Salt products.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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