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Cajun Chicken with Sweet Potato Skins

  • Total Time: 35 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


Units Scale
  • 500 g chicken thigh fillets (skinless, boneless)
  • 500 g sweet potato
  • 400 g corn kernels, tinned, drained
  • 2 tsp extra virgin olive oil
  • 1 1/2 tbsp cajun spice
  • 1/3 cup mozzarella cheese, shredded
  • 1/2 cup coriander (cilantro), chopped
  • 1 avocado, chopped
  • 1 lime, to serve


  1. Preheat oven to 180c/355f.
  2. In a lined baking tray, place chicken pieces. Using a mandolin (or v-slicer), thinly slice sweet potato into rounds (coins) and place in the tray as well. Pour the corn kernels over the sweet potato and top with cheese.
  3. Sprinkle the cajun spice on the vegetables and chicken pieces, drizzle with oil. Place in the oven to cook for 25 minutes or until cooked through.
  4. Serve with coriander, lime and avocado.


  • Gluten-free option: Ensure the spice mix and shredded cheese you use are gluten-free.
  • Dairy-free option: Skip the cheese to make this recipe dairy free.
  • This recipe is pregnancy-friendly. Prepare fresh to eat. Check use-by date on all produce and ensure the cheese is pasteurised.
  • If you don’t like coriander (cilantro), swap for parsley.
  • Cajun spice can be found in the spice alley of any good supermarket. You can also use Moroccan, Mexican, Chipotle or Taco spice instead.
  • You can also add a tin of drained black beans or chickpeas in addition (or instead of) the corn.
  • Prep Time: 10 mins
  • Cook Time: 25 mins

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