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16 INGREDIENTS • 8 STEPS • 30MINS

Cajun Chicken with Sweet Potato Mash

Name: Cajun Chicken with Sweet Potato Mash
Total time: PT1800.0S
Yield: 4
Ingredients: 2 pound Boneless, Skinless Chicken Breast; 1 1/2 tablespoon Oil; 2 tablespoon Cajun Seasoning; 2 pound Sweet Potato; 2.5 ounce Unsalted Butter; 1/2 cup Whole Milk; 2 1/2 tablespoon Maple Syrup; 1 teaspoon Salt; 1 teaspoon Ground Black Pepper; 1 can Corn Kernels; 1/2 Red Onion; 1/4 cup Fresh Cilantro; 1 1/2 Lime; 1/2 teaspoon Chili Powder; 1/4 teaspoon Ground Cumin; 1/2 teaspoon Salt

This one-plate Cajun Chicken with Sweet Potato Mash meal is full of textures and flavors. Sweet, hearty, and with a little bit of a kick, this dish will soon become your new favorite fall go-to dinner. Everything comes together in just 30 minutes and all three components can be prepped ahead of time. Perfect for meal planning.

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30MINS

Total Time

$5.24

Cost Per Serving

Ingredients

Servings

us / metric

Cajun Chicken

2 lb

Boneless, Skinless Chicken Breasts

roughly 2 large breasts

1 1/2 Tbsp

Oil, divided

2 Tbsp

Cajun Seasoning

Sweet Potato Mash

2 lb

Sweet Potatoes, cubed

1/3 cup

Unsalted Butter, cubed, room temperature

1/2 cup

Warm Whole Milk

2 1/2 Tbsp

Maple Syrup

1 tsp

Salt

1 tsp

Ground Black Pepper

Corn Salsa

1 can
(16 oz)

Corn Kernels, drained

1/2

Red Onion, finely chopped

4 Tbsp

Finely Chopped Fresh Cilantro

plus more for garnish

1 1/2

Limes, juiced

1/2 tsp

Chili Powder

1/4 tsp

Ground Cumin

1/2 tsp

Salt

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Author's Notes

Marinate the chicken in the fridge for better flavor up to one day in advance. Corn salsa tastes even better after a night in the fridge. When you’re ready to eat, just sear the chicken, warm the sweet potato mash, and serve with the corn salsa.

Cooking Instructions

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step 1

Slice the Boneless, Skinless Chicken Breasts (2 lb) in half lengthwise, so you have 4 flat pieces. Place the chicken under a piece of parchment paper and pound flat using a meat tenderizer or a rolling pin, until you reach 1/2-inch thickness.

step 2

Cover the chicken breast with Oil (1 tsp) and Cajun Seasoning (2 Tbsp).

step 3

In a large pot with boiling water, cook the Sweet Potatoes (2 lb) for 15-20 minutes, or until they can be easily pierced with a fork. Drain and return to the same pot.

step 4

While they cook, make the brown butter. In a skillet over medium-low heat, melt the Unsalted Butter (1/3 cup) and let it sit in the pan for 7-10 minutes, stirring occasionally until the butter turns light brown and has a nutty aroma. Once it turns brown, immediately transfer to a heat-proof bowl and set aside.

step 5

In the same skillet over medium-high heat, add Oil (1 Tbsp) and sear the chicken until fully cooked. About 2 1/2 minutes on each side, or when internal temperature reaches 165 degrees F (74 degrees C). Remove the chicken from the pan and set aside for 5 minutes to rest.

step 6

In a large mixing bowl, combine Corn Kernels (1 can), Red Onion (1/2), Fresh Cilantro (4 Tbsp), Lime Juice (1 1/2), Chili Powder (1/2 tsp), Ground Cumin (1/4 tsp), and Salt (1/2 tsp). Mix well and set aside.

step 7

To the sweet potatoes add reserved butter, Whole Milk (1/2 cup), and Maple Syrup (2 1/2 Tbsp), season with Salt (1 tsp) and Ground Black Pepper (1 tsp), mash again until all ingredients are fully incorporated.

step 8

Assemble sweet potato mash, chicken breast, and corn salsa on a serving plate. Garnish with more chopped cilantro and serve.