Dijon Glazed Baked Chicken and Cajun Style Sweet Potatoes
  • CourseMain Dish
Servings Prep Time
1serving 3minutes
Cook Time
45minutes
Servings Prep Time
1serving 3minutes
Cook Time
45minutes
Ingredients
  • 1tbsp dijon mustardOrganic is best to avoid added sulfites and preservatives.
  • 1packet Stevia
  • 1dash Sea Salt
  • 1tsp curry powder
  • 16 oz chicken breast
  • 1tsp Paprika
  • 1/4tsp Onion powder
  • 1/4tsp thyme
  • 1/4tsp rosemary
  • 1/4tsp Garlic powder
  • 1dash cayenne pepper
  • 14 oz sweet potato
  • 1/2tbsp coconut butteror your can use coconut oil or butter
  • 1handful SpinachI like baby spinach.
  • 1tsp Extra virgin olive oil
  • 1tsp Balsamic vinegar
Instructions
  1. Pre-heat your oven to 375F.
  2. Next, mix up the chicken marinade sauce by adding 1 tbsp of dijon mustard, one packet of stevia, a dash of sea salt, and 1 tsp of curry powder to a mixing bowl. Stir.
  3. Add the chicken breast to the mixing bowl and coat it with the marinade sauce.
  4. Add the chicken breast to a glass baking dish and set it aside as you prepare the cajun style sweet potatoes.
  5. To prepare the homemade cajun spice mix, add the following spices to a mixing dish: 1 tsp paprika, 1/4 tsp onion powder, 1/4 tsp thyme, 1/4 tsp rosemary, 1/4 tsp garlic powder, and a dash of cayenne pepper. Mix together.
  6. Next, prepare the sweet potato by chopping off the ends, then cut it vertically straight down the middle (watch your fingers!).
  7. Spread the coconut butter or coconut oil over the inside of the sweet potato, then sprinkle with the cajun spice mix.
  8. Add the sweet potato to a baking sheet (you can cover the baking sheet with tin foil to reduce clean up), then add it to the pre-heated oven for 45 minutes.
  9. Since the chicken only takes 35 minutes to bake, wait for 10 minutes before adding the chicken to the oven.
  10. While you wait for the food to bake, clean up, and give your loved ones a kiss (including your dog). Then prepare the side of greens by adding a handful of baby spinach to a plate.
  11. For the salad dressing, top the spinach with 1 tsp of extra virgin olive oil and balsamic vinegar.
  12. Once the timer goes off, remove the chicken and sweet potato from the oven and add them to the plate with the spinach. Take a bite and yell, DAMN that’s good!
Recipe Notes

Nutrition Info (per serving):

Calories: 420

Protein: 41g

Carbohydrates: 28g

Fat: 16g

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