Smoky Cajun-Style Chicken Breast & Crunchy Slaw

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Add your ground smoked paprika and dried oregano to a plate with a generous pinch of salt and pepper

Give it a good mix up – this is your Cajun-style spice mix

Add your chicken to the Cajun-style spice mix and turn until fully coated in all the spices

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the coated chicken and cook for 3 min on each side or until golden

Add a couple of splashes of water to the pan and cover with a lid, cook for a further 10-12 min or until the chicken is cooked through (no pink meat!)

(Doubled your protein? Use 2 pans!)

Meanwhile, wash your lettuce, then pat dry with kitchen paper and roughly shred

Drain your sweetcorn

Add your carrot & cabbage slaw mix, shredded lettuce and drained sweetcorn to a bowl and set aside

Cut your lime[s] in half

Chop your coriander finely, including the stalks

Add the juice of the lime[s] to a bowl with your natural yoghurt and most of the chopped coriander (save the rest for later!)

Add a generous pinch of salt and give everything a good mix up – this is your limey dressing

Add the limey dressing to the bowl with the vegetables and give everything a good mix up – this is your crunchy slaw