Cajun Chicken With Sweet Potato Wedges And Avocado Salad

INGREDIENTS

200g Sweet Potato, cut into wedges

1g Olive Oil Spray

200g Lean Chicken Breast

1 Teaspoons Cajun Spice (2g)

250g Cherry Tomatoes, halved

80g Avocado, chopped

40g Baby Spinach

1 Fresh Lemon (99g), cut into wedges

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METHOD - serves 2

1. Preheat oven to 200°c. Line 2 baking trays with non-stick baking paper.

2. Place sweet potato wedges onto one baking tray and lightly spray with oil. Bake for 30 minutes or until golden and crisp.

3. Meanwhile, place chicken onto other tray, lightly spray with oil and sprinkle with spice mix. Bake for 15-20 minutes or until cooked through. Set aside to rest for 5 minutes.

4. Combine cherry tomatoes, avocado and spinach leaves in a small bowl.

5. Slice chicken. Divide sweet potato, chicken and salad between serving plates. Serve with lemon wedges.