Solo: Cajun Bean Bowl

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Solo: Cajun Bean Bowl

Cajun kidney beans with potatoes, sweetcorn, green pepper & spring onions topped with chicken.

Ingredients to serve 1

  • 150g x baby potatoes – cut into cubes, skin on (1cm)
  • 1 x chicken breast
  • 1 tsp x Cajun Spice
  • ½ x sweetcorn cob – cut off kernels
  • ½ clove x garlic – peel, grate finely & chop
  • ¼ x bell pepper – deseed & dice (½ cm)
  • ¼ tin x kidney beans – drain & rinse
  • 2 x spring onions – slice thinly at an angle
  • 3g x fresh coriander – chop leaves roughly
  • 10g x mixed sprouts
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Baby potatoes: Place a large saucepan on high heat and add boiling water with a pinch of salt. Add the baby potatoes and boil for 12-15 minutes until tender but not falling apart. If you can easily push a fork into the potatoes, they’re done. Drain.

Step 3

Cajun chicken: Season the breast with salt and pepper and coat with HALF the Cajun spice. Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the chicken and cook for 6-7 minutes a side until golden brown and cooked. In the last minute of cooking, add a splash of water (½ tbsp), to deglaze the pan.

Step 4

Cajun kidney mix: Place a pan on high heat with a drizzle of olive oil. Add the potatoes with a pinch of salt and sauté for 4-5 minutes until lightly golden, then add the sweetcorn kernels and cook for another 30 seconds before adding the garlic, bell pepper, kidney beans, the REST of the Cajun Spice and HALF the spring onions. Season with salt and pepper and sauté for 5 minutes until the corn is cooked.

Step 5

Serve the Cajun kidney mix topped with the chicken breast, coriander and mixed sprouts. Sprinkle over the REST of the spring onions.