1handfulparsley, fresh, flat-leaf, chopped, to serve
For the salad:
1/4cupGreek yogurt, plain, fat-free
2tsp. lemon juice
1/2tsp. yellow mustard
1Pinch sugar substitute
4cupsbaby kale, thinly sliced
2mediumcarrots, peeled and coarsely shredded
4scallions, thinly sliced
Preheat the oven to 400°F. Spray a large roasting pan or rimmed baking sheet with cooking spray*.
Make a few slashes into the chicken drumsticks and thighs and put them in the prepared pan with the potato wedges. Sprinkle with the Cajun or Creole seasoning and lemon juice and toss everything together.
Roast for 50 minutes, turning occasionally. Halfway through the cooking time, move the chicken and potatoes to one side of the pan. Add the corn and continue cooking with the chicken and potatoes until all is tender and the chicken is cooked through.
Meanwhile, make the salad. In a medium serving bowl, stir together the yogurt, lemon juice, mustard and sugar substitute with a fork, then season with salt and pepper to taste. Add the kale, carrots and scallions and mix well, adding more salt or lemon juice to taste.
Divide the spicy chicken, potatoes and corn among 4 plates, sprinkle with chopped parsley and serve with the salad on the side.
*Please note to protect your weight loss, use up to 10 short sprays of any spray oil per day.
Cajun Chicken With Spicy Potato Wedges And Kale-Carrot Salad - https://recipesnow.com/recipes/entrees/seafood/mardi-gras-recipes/