Cajun Chicken & Sweet Potato Wedges (Easy High-Protein Dinner)

Serves: 4

Ingredients

For the Cajun spice mix:

• 3 tsp ground cumin
• 4 tsp smoked paprika
• 2 tsp dried thyme
• 2 tsp dried oregano
• 1 tsp red chili flakes
• 1 tsp garlic salt
• 1 tbsp olive oil
• 1 lemon, zest and juice

For the chicken & wedges:

• 4 skinless chicken breasts
• 4 sweet potatoes, scrubbed and cut into thick wedges
• 1 tbsp light olive oil
• 1–2 tbsp sweet smoked paprika
• Sea salt and freshly ground black pepper

Instructions:

1. Combine all Cajun spice mix ingredients plus a pinch of salt and a generous grinding of black pepper. Mix well and pour into a sealable container big enough for the chicken.
2. Place chicken breasts on a board, cover with baking paper, and bash with a rolling pin until about ¾ inch (2 cm) thick. Put the chicken into the spice mix and coat thoroughly as-is or cut into strips before placing in the container. Refrigerate for 3–4 hours, or overnight if you want the flavor to actually show up.
3. Preheat the oven to 400°F. Remove the chicken from the marinade, shaking off any excess.
4. Toss sweet potato wedges with light olive oil, sweet smoked paprika, sea salt, and black pepper. Spread on a non-stick baking tray and bake for 20–25 minutes, turning halfway, until golden and tender.
5. Heat a ridged griddle pan until hot. Cook chicken breasts for about 15 minutes, turning once or twice, until cooked through and juices run clear.
6. Plate the chicken with the sweet potato wedges and pretend you didn’t just eat a whole day’s worth of flavor in one sitting.