CAJUN-SPICED CHICKEN

CAJUN-SPICED CHICKEN

Serves 4

Approx. 2.5 Syns per serving

1 red pepper, deseeded and diced
340g can drained sweet-corn
1 tbsp. olive oil - 6 Syns
2 tbsp. Cajun spice mix
250g long-grain rice
1 chicken stock cube
4 skinless chicken breasts
200g can pineapple chunks in natural juice - 5 Syns

Fry the pepper and sweet-corn in the oil in a large pan, along with Half a tbsp. of the spice mix, for 2 minutes.
Tip in the rice, pour in 700ml of water, then crumble in the stock cube.
Bring to the boil, stir, lower the heat, cover and simmer for 15 minutes.
Meanwhile, rub the remaining spice mix into the chicken breasts.
Spray a frying pan with Frylight and fry the chicken gently for 7 minutes on each side or until thoroughly cooked through.
Stir the pineapple chunks, along with the juice, into the rice and cook for another 2 minutes or until heated through. 
Season to taste and serve with the chicken placed on top of the rice.

I have tried using just Frylight for this recipe but much prefer it with the 1 tbsp. olive oil but, of course, you may disagree!