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BBQ
Gluten Free

Blackened Cajun Chicken with All-Dressed Purple Sweet Potatoes

& Grilled Zucchini Salad

Cooking time

30 minutes

Servings

2/4

Calories

680 /serving

All. Dressed. Purple. Sweet. Potatoes. This is the side dish you’ve always been missing but never knew you needed. Our Cajun spice seasoning and a drizzle of cooling Mexican crema complements the sweet, starchy flavour of the potatoes. Blackened and barbecued chicken and a punchy zucchini, pepper and lime side salad play their parts perfectly in this dish that sings with all the flavour and royal colour of a Mardi Gras celebration.

We will send you:

  • 2 Chicken breasts
  • 1 Bunch of cilantro
  • 1 Scallion
  • 1 Lime
  • 2 Zucchini
  • 450g Purple sweet potatoes
  • 1 Roasted red pepper
  • 45ml Mexican crema
  • 12g Cajun chicken spice blend (smoked paprika, mustard, onion powder, garlic powder, oregano, thyme, kosher salt)

Contains: Milk, Mustard

You will need:

Large grill pan
Zester
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
30 g
Saturated Fat
6 g
Sodium
530 mg
Total Carbs
59 g
Sugars
14 g
Protein
46 g
Fibres
12 g
Preparation
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Roast the sweet potatoes
Preheat the oven to 450°F. Heat your BBQ on medium-high, making sure to oil it first. Cut the sweet potatoes into 1-inch-thick wedges. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 25 to 30 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Grill the chicken
While the sweet potatoes roast, pat the chicken dry with paper towel; season with ½ the remaining spice blend and S&P. Add the chicken* to the BBQ (or to a large grill pan, heating a drizzle of oil on medium-high first). Cook (partially covered if using a pan), 7 to 10 minutes per side, until cooked through. Remove from the heat and let rest for 5 minutes. Wipe out and reserve the pan (if using).
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Mise en place
While the chicken cooks, zest and cut the lime into wedges. Roughly chop the roasted pepper. Quarter the zucchini lengthwise; drizzle with oil and season with S&P. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. Roughly chop the cilantro leaves and stems.
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Grill the zucchini
Add the zucchini to the BBQ (or to the reserved pan on medium-high, drizzling with oil first). Cook, 2 to 4 minutes per side, until lightly browned and beginning to soften. Transfer the cooked zucchini to a cutting board and large dice; season with the remaining spice blend and S&P to taste.
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Make the salad
In a large bowl, combine the grilled zucchini, roasted peppers, as many of the white scallion bottoms as you’d like, ½ the cilantro, up to ½ the lime zest and juice from ½ the lime wedges (to taste) and a drizzle of olive oil; season with S&P to taste. Toss to combine thoroughly.
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Finish the potatoes & serve
On a large serving platter, arrange the roasted sweet potatoes and drizzle with the crema. Top with the green tops of the scallions and remaining cilantro. Divide the finished chicken and salad between your plates. Serve the all-dressed potatoes on the side. Garnish the dish with the remaining lime wedges and as much as the remaining lime zest as you'd like. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.