Hot Honey Cajun Chicken with Sweet Potato Mash & Charred Sweetcorn

Ingredients

• 600 g Chicken Thigh Fillets (boneless)
• 1 tbsp Taco Seasoning (divided (used for chicken))
• 1 tsp Paprika
• 1 tsp Garlic Powder
• 2 tbsp Olive Oil
• 1 tsp Chilli Flakes
• 0.5 Lime (juiced (for chicken))
• 2 tbsp Honey (for chicken glaze)
• 225 g Sweetcorn (drained weight)
• 150 g Black Beans (canned, drained and rinsed)
• 0.5 Red Onion (finely diced)
• Coriander (small handful, chopped)
• 5 tbsp Greek Yoghurt
• 1 tsp Taco Seasoning (for sauce)
• 2 tbsp Honey (for sauce)
• 0.5 Lime (juiced (for sauce))
• 800 g Sweet Potatoes (peeled and roughly diced)
• 3 tbsp Milk
• 25 g Salted Butter

Steps

1. 1

   Roughly dice the sweet potatoes and place them into a pan with boiling water.

2. 2

   Once the sweet potatoes have softened, drain the water.

3. 3

   Add 25g salted butter and 3 tbsp milk to the sweet potatoes, then mash until smooth and set aside.

4. 4

   Coat the chicken thigh fillets in 1 tbsp taco seasoning, 1 tsp garlic powder, 1 tsp paprika, and 2 tbsp olive oil.

5. 5

   Fry the chicken in a pan on both sides until it has a nice crisp and is cooked through.

6. 6

   Stir through 1 tsp chili flakes, the juice of 1/2 a lime, and 2 tbsp honey to glaze the chicken, then set aside.

7. 7

   In the same pan used for the chicken, char the 225g sweetcorn for a few minutes.

8. 8

   Stir through 150g black beans, 1/2 diced red onion, and a handful of chopped coriander with the corn.

9. 9

   Create the cajun yogurt sauce by mixing 5 tbsp Greek yogurt, 1 tsp taco seasoning, 2 tbsp honey, and the juice of the remaining 1/2 lime.

10. 10

    Serve the chicken over the sweet potato mash with the corn and bean mixture on the side, drizzled with the yogurt sauce.

Notes

Macros per serve: 46g protein, 21g fat, 64g carbs.

Nutrition per serving

• high-protein
• high-fiber
• easy-recipes
• dinner
• healthy
• chicken
• sweet potato