You will need
Plain rice can be given a lift by cooking it in 1 T (15ml) of ourinstead of just water.
Cut each chicken breast into two thinner halves. Season with Cajun Spice.
Preheat a heavy based frying pan, add the oil and tilt the pan to cover the base with a thin film of oil. Add the prepared breast halves and cook them briefly on both sides until lightly browned but not necessarily cooked right through.
Add the whole pack of Peri-Peri Coat & Cook Sauce. Turn and cook the chicken in the sauce for 3 minutes. Remove the pan from the heat. Dollop a spoonful of yoghurt on each chicken portion and drizzle Coriander Pesto over. Leave the blobs of colour – don’t try and mix it in.
Serve with rice and a green leafy salad dressed with our Reduced Oil Greek Dressing.
Use 1 – 2 pork fillets cut into steaks. Season the pork with Garlic Pepper Seasoning instead of Cajun Spice or
Use 1 x 200 ml Sun-dried Tomato Coat & Cook Sauce in place of the Peri-Peri Sauce for a milder variation.