Grilled Cajun-Style Organic Chicken
with Sweet Potato Coins and Corn Slaw- Milk
- Egg
- Mustard
- Soy
- Sulphites
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Fish
- Egg
- Gluten
- Crustaceans
The perfect balance of heat and flavour, this grilled Cajun-style chicken dinner is sure to shake up your taste buds. Paired with roasted sweet potatoes and creamy charred corn slaw, this dish has excitement in every bite.
Ingredients
2 unit
Organic Chicken Breast
2 unit
Sweet Potato
170 g
Coleslaw Cabbage Mix
1 unit
Corn on the Cob
7 g
Chives
½ cup
Feta Cheese, crumbled
(Contains: Milk)
5 g
Cajun Spice Blend
(Contains: May contain traces of allergens, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Chipotle Sauce
(Contains: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk, May contain traces of allergens, Egg, Milk, Mustard, Soy)
2 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
½ tbsp
White Wine Vinegar
(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
Not included in your delivery
½ tsp
Sugar*
3.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Lightly oil the grill. Preheat the grill to medium-high (approx. 500°F).
- Wash and dry all produce.
- Peel, then cut sweet potatoes into 1/2-inch rounds.
- In a large bowl, toss together sweet potatoes, 1 tbsp (2 tbsp) oil, salt, pepper and half the Cajun Spice Blend.
- On a parchment-lined baking sheet, arrange sweet potatoes (NOTE: For 4 servings, use 2 baking sheets).
- Roast in the middle of the oven 18-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, thinly slice chives.
- Husk corn.
- In a medium bowl, whisk together mayo, half the vinegar (use all for 4 servings), half the mustard, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Pat chicken dry with paper towels.
- In a large bowl, add chicken, remaining Cajun Spice Blend, remaining mustard and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then combine.
- Arrange corn on a plate, then drizzle with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Gather chicken, corn, a clean plate and tools on a platter, then head out to grill!
- Add chicken to one side of the grill. Reduce heat to medium, close lid and grill for 6-8 min per side until chicken is cooked through.**
- When done, transfer chicken to the clean plate.
- Meanwhile, add corn to the other side of the grill. Close lid and grill for 3-5 min, flipping once, until tender-crisp.
- When done, return corn to the same plate.
- When grilling is done and corn is cool enough to touch, place cut-side of cobs down on the board. Moving the knife along the cob in a downward motion, shave corn kernels off.
- To the bowl with mayo-mustard mixture, add corn, coleslaw cabbage mix, feta and half the chives. Season with salt and pepper, then toss to coat.
- Thinly slice chicken.
- Divide chicken, sweet potatoes and slaw between plates.
- Drizzle chipotle sauce over chicken, then sprinkle with remaining chives.
If you've opted to get chicken breasts, season in the same way the recipe instructs you to season turkey. Increase grill time to 6-8 min per side.**
