Cajun chicken and sweet potato-lime mash
1 chicken breast (approx 300g.)
1 egg, lightly whisked
4 tbsp polenta
2 tbsp almond meal (millet meal or psyllium husk work too)
3 tsp Cajun spice
1/2 tsp fine Himalayan pink salt
1 - 2 tbsp Olive oil, for the pan
1 medium-large sweet potato (approx 350g)
1 lime - you will need 2 tbsp of juice and the rind
3-4 tbsp sweet potato water* and/or almond or coconut milk (I tend to do a mixture of the two, but either or will work)
*This is just the water that you boiled the sweet potato in -
**I also keep the skin from the sweet potato (lots of nutrients in there!) I toss them in some olive oil and salt and pepper then put them in the oven for 5-10 mins at 180C - they will burn very quickly so keep an eye on them!
1. Bring a medium sized saucepan filled with water to the boil. Meanwhile, peel and chop the sweet potato into thumb sized pieces, put them in the saucepan and leave to boil for 10-15 mins or until soft.
2. While the sweet potato is boiling, cut the chicken breast into about 4-6 strips,(the amount will depend on the size of the breast)
3. crack an egg in to a shallow bowl and whisk lightly with a fork.
4. Use a small grater to zest the lime - put 1 tsp of the zest in a similarly small shallow bowl with the polenta, psyllium husk, cajun spice and salt- mix well.
5. Put a large non stick frypan on a medium-high heat and add some of olive or coconut oil (just enough to cover the surface of the pan)
6. Coat the chicken strips in egg and then roll them in the crumb, then when the oil has heated up at the crumbed chicken to the pan, cook for 5 mins or so before turning over to cook the other side. Keep an eye on them so they don't burn, turning every now and then until they're cooked through (it should't take more than 15 mins)
7. Meanwhile, put the sweet potato, lime juice, water/almond milk in a blender and blend until you get a smooth puree - season with salt and pepper and serve with the chicken strips when cooked.