Ingredients
- 420 grams sweet potato (unpeeled and cut into wedges)
- 300 grams boneless skinless chicken breasts (2 x 150 grams, trimmed of fat and each split in half lengthways)
- 2 tablespoons Cajun spice mix
- 1 teaspoon olive oil
- 40 grams pineapple, (4 pineapple rings specified) in natural juice and drained
- 5 tablespoons low-fat cheddar cheese (grated)
- 2 tablespoon low-fat sour cream (extra light)
- 4 (280 grams) bread rolls (or gluten-free rolls, split and toasted)
- 1 1/2 cups mixed salad greens (leaves)
- 1 red onion, thinly sliced (large onion)
How to Make
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Step 1: Preheat oven to 200C fan forced.
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Step 2: Line a baking tray with baking paper and spread sweet potato wedges in a single layer over the lined tray and spray with cooking spray oil and bake for 25 to 30 minutes or until potato is tender.
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Step 3: Meanwhile, heat grill/broiler on medium-high.
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Step 4: Line a tray with foil.
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Step 5: Place chicken between 2 pieces of plastic wrap and using a rolling pin to pound to an even thickness.
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Step 6: Rub spice mix and oil over chicken and then place on baking tray and grill/broil for 8 to 10 minutes turning once, or until cooked through.
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Step 7: Top each chiken breast with a pineapple ring and a little grated cheese and return to grill/broiler and cook for 2 to 3 minutes or until cheese is golden and bubbling.
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Step 8: To serve, spread a little sour cream over base of each bun and top with salad leaves, a chicken breast, onion and top of roll.
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Step 9: Serve with sweet potato wedges.
We hope you enjoy this recipe!
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