Description
A robust, flavorful dish that perfectly balances spicy heat with the natural sweetness of roasted root vegetables. This hearty meal combines tender marinated chicken fillets with perfectly crisped sweet potato cubes and a luxurious, savory cream sauce. Ideally suited for busy weeknights, it delivers restaurant-quality comfort food without the use of any pork or alcohol, resulting in a balanced, satisfying dinner for the whole family.
Ingredients
500g chicken mini fillets
7 tbsp Cajun seasoning (divided)
4 large sweet potatoes, cubed
1 tbsp olive oil
1 tbsp cornstarch
1.5 tbsp Philadelphia cream cheese
0.5 pack baby spinach
2 tbsp tomato puree
100ml vegetable stock
Paprika, pepper, and salt to taste
Instructions
Mix chicken fillets with 3 tbsp Cajun seasoning and 1 tbsp olive oil.
Cook chicken until golden brown and cooked through, let rest for 5 minutes, then chop into bite-sized pieces.
Preheat oven or air fryer to 200°C (390°F).
Toss sweet potato cubes with oil, cornstarch, paprika, pepper, and salt.
Roast potatoes until they have a crisp, caramelized exterior.
In a pan, combine cream cheese, tomato puree, vegetable stock, and the remaining 4 tbsp of Cajun seasoning to create a sauce.
Fold in the baby spinach and cooked chicken.
Combine the sauce mixture with the roasted sweet potatoes and serve immediately.
Notes
Ensure chicken is cooked to an internal temperature of 75°C (165°F). For extra crispiness, avoid overcrowding the baking sheet when roasting the sweet potatoes. Fresh baby spinach wilts quickly, so add it at the final step to maintain a vibrant green color.
- Prep Time: 15
- Cook Time: 30
- Category: Sheet Pan Dinners
- Method: Roasting and Sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 8g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 85mg