cajun chicken traybake with sweet potato wedges & chive dip


4 boneless, skinless chicken breasts

2 sweet potatoes, peeled and cut into wedges

2 red onions, cut into wedges

1 red bell pepper, sliced

1 yellow bell pepper, sliced

2 tbsp olive oil

1 tbsp Cajun seasoning

Salt and black pepper

Fresh chives, chopped

For the chive dip:

1 cup plain Greek yogurt

2 tbsp fresh chives, chopped

1 garlic clove, minced

Salt and black pepper



Preheat the oven to 400°F (200°C).

In a small bowl, mix the olive oil and Cajun seasoning.

Place the chicken breasts in a large baking dish and brush them with the Cajun seasoning mixture. Season with salt and black pepper.

Add the sweet potato wedges, red onions, and bell peppers to the baking dish, and drizzle with the remaining Cajun seasoning mixture.

Toss everything together to coat it with the seasoning.

Roast in the preheated oven for 25-30 minutes or until the chicken is cooked and the vegetables are tender and lightly charred.

While the traybake is cooking, make the chive dip. Mix the Greek yogurt, chopped chives, minced garlic, and a pinch of salt and black pepper in a small bowl.

Serve the Cajun chicken traybake with sweet potato wedges and chive dip on the side.

Garnish with additional chopped chives, if desired.

Enjoy your delicious Cajun chicken traybake with sweet potato wedges and chive dip!