The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 carrot
- 1 red cabbage
- 1 little gem lettuce
-
1 tbsp wholegrain mustard (Mustard)
- 1 apple
- 1 handful of fresh flat-leaf parsley
- 25g honey
- 2 sweet potato
- 80g greek style yoghurt (Milk)
-
1 tbsp Cajun spice mix
- 600g diced British Free Range chicken breast
- 8 skewers
- 1 unwaxed lime
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 91Kcal | 484Kcal |
| 379kJ | 2026kJ | |
| Fat | 2.4g | 13g |
| of which saturates | 0.7g | 3.6g |
| Carbohydrates | 10g | 54g |
| of which sugars | 4.7g | 25g |
| Protein | 8.0g | 43g |
| Salt | 0.12g | 0.65g |
| Fibre | 1.6g | 8.6g |
Cajun Chicken Skewers with Sweet Potato Wedges, Creamy Mustard Slaw &
A classic combo: chicken, fries and slaw. In our version, you'll flavour tender free-range British chicken breast in a honey-Cajun marinade. Roast on skewers, then serve with a vibrant cabbage, apple and mustard slaw and sweet potato wedges.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large bowl, a small bowl, a grater & a sieve
Make the wedges
- Soak the skewers in cold water. Cut the sweet potatoes into wedges (peel optional)
- Place onto a lined baking tray, drizzle with 1 tbsp olive oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Marinate the chicken & prep the yoghurt dressing
- In a large bowl, combine the Cajun spice with the honey, 1 tbsp olive oil and a pinch of salt and pepper. Add the chicken, mix well, then set aside to marinate
- Finely chop the parsley. Halve the lime
- In the small bowl, combine the yoghurt, mustard, parsley, juice from half the lime and a pinch of salt and pepper. Set aside
Sizzle time
- When the wedges have 15 mins remaining, evenly thread the marinated chicken onto the skewers
- Transfer the skewers to the other baking tray and roast for 16 mins, until cooked through
Make the slaw
- Coarsely grate the carrot (peel optional). Trim and finely slice the cabbage. Core and thinly slice the apple. Trim and thinly slice the lettuce
- Add all to the other large bowl, then toss with half the yoghurt dressing, the juice from the remaining lime and a pinch of salt and pepper
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the chicken skewers between plates, with the sweet potato wedges and slaw alongside. Serve with the remaining yoghurt dressing alongside
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