Crispy Wedges with Cajun chicken and Chipotle Mayo

The Crispiest Wedges, baked Cajun Chicken Breast and a tangy and spicy Chipotle Mayo, this is a delicious winter dinner that's perfect for sharing.

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Cook: 1 hour 15 mins


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Preheat oven to 200°C/ 400°F. Cut and transfer wedges to a baking tray, add 2 tbsp of olive oil and season generously. Bake wedges for 40-50 mins, flipping each wedge once or twice throughout cook time until crispy.
Meanwhile, place chicken breast in a separate baking dish, add olive oil and cajun seasoning, rub seasoning into chicken breast and make sure it’s coated, then bake for 20-25 mins. Baste chicken breast once or twice throughout cook-time.
To make your chipotle mayo, mix together chipotle paste, light mayo, greek yoghurt and lime juice.
Once wedges and chicken breast are baked remove from oven and leave chicken breast to rest for a few mins. Meanwhile, heat tsp of olive oil in a pan sauté garlic and chilli for 2-3 mins on low heat, careful not to burn! Add in your wedges and coriander, then toss until combined.
Slice your chicken breast into bite-sized pieces and serve wedges immediately, top with chicken breast and chipotle mayo, then garnish with spring onions.

Nutritional Info

Per serving:

Cals – 472

Carbs – 44g

Protein – 17.5g

Fat – 24g


Serves 3

For the crispy wedges:

  • 1kg of potatoes - washed and cut into wedges.
  • 2 tbsp + 1 tsp of extra virgin olive oil.
  • Salt and pepper, to taste.
  • 3 cloves of garlic - finely chopped.
  • 1 red chilli - seeds removed and finely chopped.
  • A handful of coriander - finely chopped.

For the rest:

  • 1 chicken breast.
  • Tsp of extra virgin olive oil.
  • Tbsp of cajun seasoning.
  • 2 tsp of chipotle paste.
  • 4 tbsp of light mayo.
  • Tbsp of greek yoghurt.
  • Juice of 1/2 a lime.
  • Spring onions - chopped.

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