Laura’s cajun chicken with sweet potato & sweetcorn salsa (Colchester)

Serves 4
20 minutes prep.
50 Minutes cooking time.


Spray oil
4 chicken breasts
1 tsp cayenne pepper
1 tsp paprika
pinch of salt and pepper
Small bunch of thyme leaves
1 tsp dried oregano
2 cloves of garlic, peeled and minced
1 tbsp olive oil
2 tbsp wholegrain mustard
4 sweet potatoes
3 spring onions
1 small tin of sweetcorn
2 red tomatoes, deseeded and diced
1 chilli
2 tbsp cider vinegar
1 tbsp olive oil


  1. Preheat oven to 200c
  2. Chop the sweet potatoes into strips, coat with spray oil and cook in the oven for 50 minutes. 
  3. Dice the chicken and place in a bowl, coating with cayenne pepper, paprika, salt and pepper, thyme, oregano, garlic olive oil and mustard and leave to marinate while you prepare the salsa. 
  4. Dice the spring onions, tomatoes and chilli and place in a bowl with the drained sweetcorn, cider vinegar and olive oil. 
  5. With about 10 minutes to go, heat up a pan with some spray oil and fry the chicken until golden. 6 - To serve, place the sweet potatoes in the middle of the plate, resting the chicken and salsa on top.