Ready in 30 minutes
1kg floury potatoes, such as Maris Piper or King Edward, cut into 1cm cubes
Low-calorie cooking spray
2 tbsp Cajun spice mix (see Cook’s note)
4 skinless and boneless chicken breasts
2 red peppers, deseeded and diced
2 celery sticks, finely sliced
200g sugar snap peas, roughly chopped
340g can sweetcorn, drained and rinsed
1 bunch spring onions, finely sliced, reserving some to serve
10g fresh flat-leaf parsley, chopped, reserving some to serve
Lime wedges, to serve
1 Preheat your oven to 240°C/fan 220°C/gas 9. Spread the potatoes on a large, non-stick baking tray in a single layer. Spray with low-calorie cooking spray and season. Tear off 2 x 30cm-long pieces of foil. Spread 1 tbsp Cajun spice mix over a piece of foil, then lay the chicken breasts on top. Scatter the remaining spice mix over the chicken and top with the second piece of foil. Fold the edges to make a sealed parcel. Place on another large baking tray. Roast below the potatoes for 20 minutes.
2 After 15 minutes, give the potatoes a shake. Spray a large, non-stick wok or frying pan with low-calorie cooking spray and place over a medium-high heat. Add the peppers, celery, sugar snap peas, sweetcorn and spring onions. Stir-fry for 5 minutes until the peppers, sweetcorn and spring onions are turning golden.
3 Stir the parsley through the potatoes. Divide the chicken and potatoes between 4 plates. Top the potatoes with the sweetcorn salsa, then scatter over the reserved spring onions and parsley. Serve with lime wedges for squeezing over.
● When cooking with shop-bought spice mixes or blends, choose brands without Synned ingredients such as sugar, flour and oil. Otherwise, count ½ Syn per level tsp or 1½ Syns per level tbsp
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There is a huge list of Free Food to choose from, which doesn’t need to be weighed, calorie counted or measured.
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