WHAT YOU NEED (for two)
half tbsp coarsely ground black pepper
half tbsp ground coriander
half tbsp oregano
1 tsp paprika
1 red chilli, deseeded and diced
1 garlic clove, crushed
1 tbsp olive oil
2 chicken breasts
225g new potatoes
2 tbsp reduced fat mayonnaise
1 tbsp wholegrain mustard
1 red onion, sliced
100g mushrooms, quartered
150g spinach
1 and a half tbsp chives
WHAT TO DO
Preheat the grill to medium-high. To make the Cajun seasoning, combine the black pepper, coriander, oregano, paprika, red chilli, garlic and half of the olive oil in a large mixing bowl.
Coat the chicken breasts with the seasoning and then grill for 10 minutes, or until cooked, turning halfway.
Meanwhile, cook the potatoes in a pan of boiling water for 10 minutes, or until tender. Drain, allow to cool a little and then cut into chunks.
Combine the mayonnaise and mustard, then add to the potatoes and stir to coat well.
Heat the remaining oil in a frying pan, add the onion and mushrooms and fry for 3 minutes, or until the onions have softened.
Tip the potato, onion and mushrooms into a large mixing bowl. Then, add the spinach and chives. Gently toss to combine and divide between two plates. Serve with the Caribbean Cajun chicken.
