- 1 chicken filet
- 700 - 1000 grams Potatoes
- extra virgin olive oil
- 2-3 tbsp Cajun seasoning
- 4 tbsp Mayonnaise
- 2 tsp of chipotle paste
- 1 tsp of greek yogurt
- Juice of a 1/2 lime
- Fresh coriander (optional)
- Preheat the oven to 200°C/400°F
- Cut the potatoes into wedges and toss with olive oil and cajun seasoning until all wedges are coated with olive oil and seasoning.
- Bake the wedges in the oven for about 30 - 40 minutes, and test when it has your desired texture.
- Meanwhile, in a separate roasting pan, add the chicken breast and coat it with olive oil and then rub with Cajun seasoning.
- Bake the chicken for 20 - 25 minutes. Baste the chicken breast at least once.
- In a small bowl, stir together mayo, chipotle paste, yogurt, and lime juice.
- If the chicken is finished before the wedges, put foil over the form containing the chicken.
- When the potato wedges are finished, slice the chicken into 1 cm slices and serve the potato wedges and chipotle mayo. Garnish with fresh coriander if desired.
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