• 150g Chicken Breast Chicken Breast, skinless, grilled
• 200g sweet potato Sweet Potato, baked
• 80g sweetcorn Sweetcorn, canned
• 80g red pepper Red Pepper
• 2 tsp Cajun seasoning
• 10g lemon juice Lemon Juice
• 50g greek yoghurt Greek Yoghurt, 0% fat
• chopped parsley

1. 1

   Prep everything first: wash and trim the sweetcorn and peppers, then measure out the sauce ingredients.

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

3. 3

   Season the chicken breast, butterfly it so it cooks evenly, then grill or pan-sear over medium-high heat for 5-6 minutes per side until the juices run clear (75°C in the thickest part).

4. 4

   Coat the protein generously in Cajun seasoning. Mix the yoghurt with lemon juice and a pinch of the spice to make a cooling dip.

5. 5

   Meanwhile, steam or stir-fry the sweetcorn and peppers for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: sweet potato first, then the veg and chicken breast, spooning over any remaining sauce. Finish with the chopped parsley.

Tap ingredients and steps to tick them off as you cook.