Cajun Chicken with Spicy Sweet Potato Chips
Cook Time 40 mins
2 teaspoons Cajun spice mix
1 tablespoon lemon juice
300 g skinless chicken breast
300 g sweet potato, unpeeled and thinly sliced
3 teaspoons olive oil
1⁄4 teaspoon cayenne
2 cups chopped silverbeet, with stalks trimmed
Preheat oven to 200°C.
Mix Cajun spice into lemon juice and brush over both sides of chicken. Set aside.
In a medium bowl, toss sweet potato in 2 teaspoons of the olive oil. Dust with cayenne.
Line a flat baking tray with baking paper and arrange sweet potato on the tray. Cook for 20 minutes, turning occasionally to prevent sweet potatoes from burning.
Heat a seasoned grill pan to hot. Brush chicken with remaining oil and sear in pan for 2 to 3 minutes on each side. Loosely wrap chicken in aluminium foil and cook in the oven for another 15 minutes.
Place silverbeet in a saucepan with boiling water. Cook for 2 minutes. Drain and squeeze off any excess water. Transfer onto two plates, top with chicken and serve with crunchy sweet potato chips.