CHARRED CAJUN CHICKEN WITH RAW BROCCOLI SALAD
SERVES 4 PREP 15 MINUTES COOK 20 MINUTES
4 large skinless chicken thigh cutlets 1½ tablespoons Cajun seasoning ¼ cup extra virgin olive oil 300g broccoli, cut into small florets, stem peeled 1 carrot, coarsely grated ½ small red onion, thinly sliced ¼ cup lemon juice 1 tablespoon drained baby capers 1 lemon, cut into wedges, and 4 slices crusty bread, to serve
1 Score each chicken thigh 3 times. Place on a plate. Sprinkle with seasoning and drizzle with 1 tablespoon oil. Rub to coat. 2 Heat a chargrill pan or barbecue grill on medium heat. Cook chicken, turning, for 15 to 20 minutes or until cooked through. 3 Meanwhile, chop broccoli florets into small pieces. Grate broccoli stem. Place in a large bowl with carrot, onion, lemon juice, capers and remaining oil. Season with salt and pepper. Toss to combine. Serve chicken with salad, lemon wedges and crusty bread. NUTRITION: (per serve) 2235kj; 25g fat; 6.2g sat fat; 45.2g protein; 26.8g carbs; 8g fibre; 154mg chol; 578mg sodium.