Preparation time is 25minutes
Cook time is 35minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 avocado, coarsely chopped
- 1 fennel bulb, shaved (fronds reserved to garnish)
- 700grams Gold sweet potato, cut into thin wedges
- 500-600grams small chicken breast fillets
- 1/4 cup cajun spice mix
- 2tablespoons lemon juice
- 5milliliter extra virgin olive oil spray
- 300grams coleslaw mix, fine cut
- 1/2 cup Greek-style yoghurt
- 2tablespoons olive oil
- 2tablespoons chives, chopped
Nutrition per serving
2550kJ / 612Cal
2550 Kilojoules or 612 Calories
29% of daily energy intake*
Protein
64.5grams
Fat
22.2grams
Carbs
31.0grams
Sugars
15.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 220°C. Line a baking tray with baking paper. Place potato wedges on prepared tray, in a single layer. Spray with oil. Season with salt and pepper. Bake for 35 minutes or until golden and tender.
Step 2 of 5
Meanwhile, cut each chicken breast horizontally into 2 thin fillets. Rub spice mix on each side.
Step 3 of 5
Heat oil in a large frying pan over medium-high heat. Cook chicken, turning, for 7-8 minutes or until cooked through.
Step 4 of 5
Meanwhile, combine coleslaw mix, fennel and half the chives in a large bowl. Combine yoghurt and lemon juice and toss through the coleslaw.
Step 5 of 5
Serve chicken with wedges and coleslaw, topped with remaining chives and avocado.
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