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Preheat oven to 200°C / 400°F.
Transfer your chicken breasts to a baking dish. Rub tsp of olive oil and Cajun seasoning into your chicken breast until completely coated.
Add your sweet potato chunks to a separate baking tray, drizzle with tsp of olive oil and season generously with salt and pepper.
Bake both your chicken and sweet potato for 20-25 mins and remove from oven and slice your chicken breast widthways.
Meanwhile, prepare your Cajun dressing by combining cajun seasoning, greek yoghurt, light mayo, lime juice and parsley in a small bowl.
To serve, slice your chicken breast and lay a foundation of romaine lettuce in a large bowl. Scatter your baked sweet potato into your salad, add your chicken breast, pepper, avocado and lime wedge. Drizzle your cajun dressing on top and garnish with parsley.
Nutritional Info
Per Serving:
Cals – 362
Carbs – 11g
Fat – 18g
Protein – 32g
Ingredients
Serves 2
For the Chicken and Sweet Potatoes:
- 2 chicken breasts.
- 2 tbsp of cajun seasoning.
- Tsp Extra virgin olive oil.
- 250g of sweet potato - peeled and cut into small chunks.
- Tsp of extra virgin olive oil (for roasting sweet potatoes).
For the Cajun Dressing:
- Tsp of cajun seasoning.
- 2 tbsp of greek yoghurt.
- Tbsp of light mayonnaise.
- 2 tbsp of lime juice.
- A small handful of parsley chopped.
To Serve:
- Romaine lettuce - washed and chopped.
- 1 red pepper - diced.
- 1 medium avocado - sliced.
- 2 lime wedges.
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