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.


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