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Ingredients
3 chicken breast fillets, trimmed 2 limes, cut into wedges 1 tablespoon sweet paprika CAJUN SPICE MIX 1 teaspoon onion powder 1 teaspoon ground cumin 1 teaspoon ground oregano 1 teaspoon ground thyme 1/2 teaspoon cayenne pepper CORN SALSA 3 cobs sweet corn, husks removed 2 red onions, thickly sliced 1 red pepper, cut into thin strips ½ cup fresh coriander leaves 1 fresh red chili, chopped 2 tablespoons lime juice 1 tablespoon Worcestershire sauce freshly ground black pepper

Instructions
1354 kilojoules 322 Calories per serve Medium Fibre Medium Fat 1 serve carbohydrate 1. To make salsa, cook sweet corn in boiling water for 5-7 minutes or until tender. Drain. Heat a nonstick char-grill pan over a high heat. Add sweet corn, onions and red pepper and cook, turning frequently, until corn is charred and soft and onions and peppers are tender. Remove kernels from sweet corn cobs and place in a bowl. Add onion, red pepper, coriander, chili, lime juice, Worcestershire sauce and black pepper to taste and mix to combine. 2 To make spice mix, place paprika, onion powder, cumin, oregano, thyme and cayenne pepper in a bowl and mix to combine. 3 Roll chicken in spice mix to coat. Heat a nonstick char-grill or frying pan over a medium heat, add chicken and cook for 2-3 minutes each side or until tender. Cut chicken into thin strips and serve with salsa and lime wedges. This recipe is also good cooked on the barbecue - cook the vegetables on a lightly oiled grill and the chicken on the preheated barbecue plate (griddle).