Ingredients
Units
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- 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
Instructions
- Preheat oven to 180c/355f.
- 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.
- 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.
- Serve with coriander, lime and avocado.
Notes
- 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