Deep South style cajun chicken

Deep South style cajun chicken

Try this slimming world friendly cajun chicken with homemade slaw and creamed corn hash

Can I go ahead and say God Bless America* for this kind of comfort food? I love the essence of the South. It’s full of hearty gems that keep you full all day. This low fat version is a real find and an easy crowd pleaser for non-slimming world families or guests.

I saw a recipe in the Slimming World magazine recently that I thought looked quite tasty. I therefore can fully confess this isn’t one of my own recipes, though I have made a few tweaks to the original recipe here. This is just because I don’t like quark only slaw (it tastes BAD in mash, ew). Since the magazine is no longer for sale, I thought I’d share the recipe here anyway.

*Trump excluded


Half a syn per portion, serves 4.


4 chicken breasts


2 tbsp cajun spice mix (I used Schwartz)

600g or so of peeled potatoes, I used maris pipers

340g can of sweetcorn

2 highly heaped tablespoons quark

1 small white cabbage, sliced finely

2 medium sized carrots, peeled and grated

2 spring onions, thinly sliced

Half a tbsp white wine vinegar

1 tbsp light mayonnaise

Half a tsp mustard powder

Half a tsp sweetener


  1. Preheat your oven to 200 for fan assisted (adjust appropriately otherwise).

  2. Prepare your chicken by thoroughly coating each breast with cajun spice mix and set aside in the fridge to marinate.

  3. Take your peeled potatoes and roughly cut them up. Pop in a big pan of cold water and bring to the boil. Simmer for about 20 more minutes or until they start to break up when a fork is poked into them. When this is done, drain and set aside.

  4. Meanwhile, get your chicken in the oven and bake for 20 minutes. While the chicken is on, you’ll want to prepare your slaw.

  5. Slaw is made from thinly sliced cabbage, grated carrot, thinly sliced spring onions and a tbsp of light mayonnaise, a heaped tablespoon quark, 1 tsp mustard powder, half a tbsp white wine vinegar and half a tsp granulated sweetener. Once they’re all in a bowl, mix well with your hands. It’s much more effective than a spoon!

  6. Now it’s time to prepare your sweetcorn hash. Get your can of sweetcorn and blitz until smooth-ish with a hand blender. Add into the sweetcorn a heaped tablespoon of quark and a few grinds of salt. Pour this mix into your potato pan and mash the whole lot together well. If it’s a little too sweet tasting, add a tsp or two of white wine vinegar.

  7. When everything is ready, plate it up and eat right away. You can freeze the chicken and corn hash but do use within one month and reheat carefully.

Enjoy! If you make it do tag me on Instagram @slimmingworldrecipes or comment below and let me know what you thought?

Rosie x

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