Sweet potatoes are rich in B vitamins, vitamin C and beta carotene – and they great taste, too, especially when spiced up with a shake of Cajun seasoning.
Serves 1, per serving: 376 kcal, 49g protein, 35g carbs, 5g fat, 5g fibre
Ingredients
- 2 tbsp low-fat natural yoghurt
- 1 garlic clove, crushed
- 2 tsp Cajun seasoning
- 150g chicken breast, skinned and boned
- 100g sweet potato, cut lengthways into wedges (skin on)
- freshly ground black pepper
- large handful watercress or rocket
- 4 spring onions, sliced
- 4 cherry tomatoes, halved
- ½ red pepper, chopped
- 1 tsp oil-free vinaigrette dressing
- 1 tbsp balsamic vinegar
Method
- Preheat the oven to 200°C, gas mark 6.
- In a bowl, mix the yoghurt, garlic and half the Cajun seasoning. Add the chicken and coat evenly, Then place the chicken in a foil-lined grill pan, spoon over any remaining yoghurt mix from the bowl and cook under a hot grill for 15-20 minutes, turning halfway through, until the chicken is cooked right through.
- Place the sweet potatoes on a baking sheet, sprinkle with the black pepper and the rest of the Cajun seasoning, and bake for 15-20 minutes, until tender.
- Meanwhile, mix the salad leaves, spring onions, tomatoes and red pepper with the vinaigrette and balsamic vinegar, and season. Serve with the chicken and wedges.
Tip
Instead of serving with wedges, make a salad as above and mix in 3 heaped tbsp canned beans of your choice.
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