Cajun Chicken & Sweet Potato Bowls

30 Jan 2022
chicken, sweet potatoes, traybake
This post may contain affiliate links.

30 Jan 2022

All Recipes, Chicken

This post may contain affiliate links.

Jump to Recipe·Print Recipe

Cajun Chicken & Sweet Potato Bowls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious, easy to make and so versatile! Mix and match different vegetables and sides to keep each bowl interesting. As we head into summer, I’ll be working on some healthier recipes and this one is one of my favourites! It starts with a homemade spice mix, as many of my chicken dishes do. Both the chicken and sweet potatoes are tossed in it then roasted. While they’re in the oven, you can prep your sides. I’ve gone with guacamole (get the recipe here), tenderstem broccoli and green beans, but you can go with whatever you like!

Prep Time: 10 minutes
Total Time: 55 minutes
Yield: 6 1x
Category: Chicken

Ingredients

Scale

For the spice mix:

1 tbsp smoked paprika
1 tbsp dried mixed herbs
1 tbsp garlic granules
½ tbsp chilli powder (sub for cayenne pepper for a spicier mix)
½ tbsp ground cumin
½ tbsp onion granules

For the sweet potatoes and chicken:

1 kg sweet potatoes, peeled and cut into 2-cm pieces
extra-virgin olive oil
1 kg chicken thigh fillets (boneless, skinless chicken thighs)

Cook Mode Prevent your screen from going dark

Instructions

Heat your oven to 220℃ / fan 200℃. Add the spice mix ingredients to a small bowl and mix until well-incorporated.
Place the diced sweet potatoes in a large bowl. Drizzle with extra-virgin olive oil and season with sea salt and freshly-ground black pepper and half of the spice mix. Toss to coat, ensuring that the potatoes are evenly coated.
Line a large baking tray with foil and grease lightly with extra-virgin olive oil. Transfer the seasoned sweet potatoes to the tray and spread in an even, single layer. Roast for 35 to 40 minutes, or until browned and tender, tossing once halfway through.
Place the chicken thigh fillets in the large bowl you used to season the sweet potatoes – no need to wash it. Drizzle with extra-virgin olive oil and season with sea salt and freshly-ground black pepper and the other half of the spice mix. Toss to coat, ensuring that the chicken is evenly coated.
Line another large baking tray with foil and grease lightly with extra-virgin olive oil. Arrange the chicken in a single layer on the tray. When the potatoes have been in the oven for 15 minutes, add the chicken and roast for the remaining 20 to 25 minutes, or until cooked through.
Meanwhile, prep your veggies and sides. I’ve gone with guacamole (get the recipe here), tenderstem broccoli and green beans, but you can go with whatever you like. Assemble the bowls, serve and enjoy!