Spicy Cajun-Style Chicken & 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, dried oregano and cayenne pepper (can't handle the heat? Go easy!) 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 breast portion[s] 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 shredded red cabbage, 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