Cajun Chicken and Colcannon
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Cajun Chicken and Colcannon

Cajun Chicken and Colcannon

with peas and garlic butter sauce

Salmon coated in a blend of Cajun spices accompanies creamy kale colcannon and vibrant green peas in a simple yet delicious dish that makes for the perfect weeknight meal.

Under 650 calories
Total Time40 minutes
Cooking Time30 minutes


Serving amount

80 grams


2 unit(s)


½ sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

1 unit(s)


120 grams


3 unit(s)


1 sachet(s)

Cajun Spice Mix

(Contains Sulphites)

320 grams

Chicken Breast

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste

Milk (Optional)

to taste


to taste



Nutrition Values

Energy (kJ)2442 kJ
Energy (kcal)584 kcal
Fat13.3 g
of which saturates2.9 g
Carbohydrate72.7 g
of which sugars8.1 g
Dietary Fiber0.1 g
Protein46.3 g
Cholesterol0 mg
Salt2.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Potato Masher
Pan with Lid
Pot with Lid


Make the Colcannon
  • Boil a large pot of salted water.
  • Chop the potatoes into 2cm chunks.
  • Strip the leafy part of the kale from the stem. Tear into small pieces. Discard the stem.
  • Add the potatoes to the boiling water. Cook until fork tender, 12-18 mins. Add the kale in the final 2-3 mins of cooking time.
  • Drain in a colander and return to the pot. Mash together with a knob of butter and a splash of milk or water. Season with salt and pepper. Cover to keep warm.
Get Prepped
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Halve, peel and chop the shallot into small pieces.
  • Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh."
Start the Sauce
  • Place a separate pot over medium heat with a drizzle of oil.
  • Once hot, fry the shallot until softened, 4-5 mins.
  • Add the garlic and cook until fragrant, 30 secs.
  • Pour in half the apple cider vinegar (double for 4p) and allow to evaporate.
Simmer the Sauce
  • Add 1 tsp flour (double for 4p) to the pot and mix well to incorporate.
  • Stir in 100ml water (double for 4p) along with the stock powder.
  • Bring to the boil. Lower the heat and mix in 1 tbsp butter (double for 4p).
  • Simmer until the butter has melted and the sauce has thickened slightly, 1-2 mins.
  • Remove from the heat and cover to keep warm.

TIP: If necessary, reheat the sauce just before serving.

Fry the Chicken
  • Place a large pan over medium-high heat with a drizzle of oil. 
  • Toss the chicken with Cajun spice, salt, pepper and a drizzle of oil
  • When hot, add the chicken steaks and cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • When 2 mins of cooking time remain, add the peas to the pan and allow to warm through.
Finish and Serve
  • Divide the colcannon between plates.
  • Serve the Cajun chicken and peas alongside.
  • Drizzle the garlic butter sauce over the chicken.
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