Cajun Chicken with Pineapple Salsa & Sweet Potato Mash

Cajun Chicken with Pineapple Salsa & Sweet Potato Mash

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (4 Nights For 4) on Sunday, October 6, 2019.
Order Now
Order Now

Ingredients

Sweet Potato Mash

  • 600g diced kumara

Cajun Chicken

  • 1 pack chicken breast steaks
  • 1 pack Cajun spices

Charred Corn

  • 1 pack cherry tomatoes, cut in half
  • 250g frozen corn
  • 1 pack baby spinach

To Serve

  • 1 pack jalapeño crème
  • 1 pack pineapple salsa
  • 1 bunch parsley, leaves picked

Steps

  1. Cook mash. Place kumara in a pot with a pinch of salt and fill with hot tap water, until just covered. Cover with a lid and bring to the boil on high heat. As soon as it boils, cook for about 8 minutes, or until soft. Drain well and mash with a knob of butter. Season.
  2. Meanwhile, prep & cook chicken. Heat a drizzle of oil in a fry-pan on medium-high heat. Pat chicken dry and rub with Cajun spices. Cook chicken for 3-5 minutes each side, until cooked through. Remove from pan, cover and rest for a few minutes before slicing. Reserve pan.
  3. Prep & cook charred corn. Return pan to high heat with a little more oil. Cook corn for about 2 minutes, until warmed through. Toss through cherry tomatoes and spinach and season.
  4. Serve chicken on mash wtih charred corn, jalapeño crème, pineapple salsa and parsley.

Nutritional Information

Energy 2554 kj
610 kcal
Protein 39.6g
Carbohydrate 49.0g
Fat 27.0g