Cajun Chicken with Sweet Potato Wedges and Fresh Salad

Name: Cajun Chicken with Sweet Potato Wedges and Fresh Salad
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 4
Cuisine: Cajun
Ingredients: 24 ounces Skinless boneless chicken breasts; 1 tablespoon Cajun seasoning; 24 ounces Sweet potato, sliced into large wedges; 6 ounces Cucumber, sliced; 3 ounces Crystal lettuce, shredded into bite-sized pieces; 1 ounce Carrot, julienned; 2 tablespoons Fresh parsley, chopped; 3 tablespoons Olive oil; ¼ teaspoon Salt; ½ teaspoon Ground black pepper; 1 teaspoon Paprika; 1 teaspoon Garlic powder; ½ teaspoon Chili powder; ½ teaspoon Dried oregano

Recipe GLPR39c5487e3976f6

Cajun

Main Course

27 min

310 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant one-pan Cajun chicken dish featuring seasoned chicken breasts paired with roasted sweet potato wedges and a crisp cucumber-lettuce salad. The chicken is coated in a bold blend of Cajun spices and cooked until golden, while the sweet potatoes become caramelized and tender. Fresh vegetables and aromatic parsley complete this healthy, flavorful meal.

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Ingredients

24 ounces Skinless boneless chicken breasts

1 tablespoon Cajun seasoning

24 ounces Sweet potato, sliced into large wedges

6 ounces Cucumber, sliced

3 ounces Crystal lettuce, shredded into bite-sized pieces

1 ounce Carrot, julienned

2 tablespoons Fresh parsley, chopped

3 tablespoons Olive oil

¼ teaspoon Salt

½ teaspoon Ground black pepper

1 teaspoon Paprika

1 teaspoon Garlic powder

½ teaspoon Chili powder

½ teaspoon Dried oregano

Directions

In a small bowl, combine the Cajun seasoning, paprika, garlic powder, chili powder, dried oregano, salt, and black pepper to create your spice blend.
Pat the chicken breasts dry with paper towels, then rub them evenly with the spice mixture, coating all sides generously.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat until shimmering.
Add the seasoned chicken breasts to the hot pan and cook for 6-7 minutes on each side until the internal temperature reaches 165°F and the exterior is golden brown. Transfer to a plate.
In the same pan, add the remaining 1 tablespoon of olive oil and arrange the sweet potato wedges in a single layer. Cook for 8-10 minutes, stirring occasionally, until the wedges are tender and caramelized on the edges.
While the sweet potatoes cook, prepare the salad by combining the shredded lettuce, sliced cucumber, and julienned carrot in a large bowl.
Slice the cooked chicken breast into strips or bite-sized pieces.
Divide the fresh salad among four serving plates. Top each salad with the sliced Cajun chicken and a portion of the sweet potato wedges. Garnish with chopped fresh parsley and serve immediately.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is standard stock at Harris Teeter, Food Lion, and Walmart—no special trips required. The recipe plays directly to North Carolina's sweet potato season and coastside shrimp-and-chicken comfort-food culture, which adds relevance. The real prep time is closer to 35–40 minutes once you account for cutting chicken to even thickness, dicing sweet potatoes, chopping salad vegetables, and waiting for the wedges to crisp in the oven; the stated 27 minutes omits substantial knife work. The dish is solid for a family weeknight and reheats reasonably well, though the salad will wilt. Cost per serving lands around $2.50–$3.00, driven entirely by the chicken breast; everything else is budget-friendly at these stores.