Sometimes meals look and sound quite complex when in actual fact they are so very easy to throw together AND turn out pretty damn good. This dish is a perfect example of that, I used The Gym Chef cajun seasoning not just because it’s macro friendly (I know a lot of you will be tracking your Macros so it should make your lives a little easier!) but it’s also incredibly tasty. You can use any cajun seasoning however and so long as you get the timings right on the chicken, you’re still going to be left with some succulent grilled chicken so don’t worry too much.
I mentioned on my Instagram post that this is one of my more expensive ones, simply because I fancied a bit of my absolute favourite vegetable, asparagus. It’s only really affordable once we come into spring and it’s in season, so I try to take any opportunity I can to get it into my meals right now. PLUS it’s absolutely rammed with nutrients; loads of soluble and insoluble fibre which is great for your digestive health, Folate, which is a B vitamin and boosts your happiness AND it’s even a natural aphrodisiac… So as long as you don’t mind your pee smelling, it’s only positive vibes from this little green!
Going with swede and carrot mash is also a much more lean way to go compared to standard potato mash. Carrots only contain 7.9g of carbohydrate per 100g (and of course they improve your eye sight! That’s not even a myth….) and Swede only contains 5g of carbs per 100g. When you consider that potatoes contain 17.2g of carbs per 100g!! You can see how much more less sugar this is going to be.
– 4 chicken breasts (£4.48)
– 300g asparagus (£2.00)
– 1 swede (69p)
– 400g Carrots (17p)
– 2 Tbsp Gym Chef Cajun Seasoning (20p)
– 1 1/2 Tbsp English mustard (20p)
– 8g fresh rosemary (25p)
– Salt, pepper & olive oil
– A splash of milk.
Pop the kettle on to boil with enough water for a large saucepan of Swede & Carrots AND the asparagus. Pre heat the grill to 250 degrees Celsius.
1. Lather the chicken in the Cajun seasoning and a small splash of olive oil. Plus a sprinkle of salt and pepper.
2. Peel the carrots and swede before chopping into small, even chunks in order to boil. 5 mins.
3. Pop the chicken under the grill for 15 minutes, flipping half way through.
4. Then boil the carrots and swede on a medium heat for 15 minutes.
5. In the mean time, finely chop the rosemary leaves (you don’t want stalks in there). THEN with 5 minutes left on the chicken, pop the asparagus on to boil at a high heat.
6. Take the chicken out of the oven & drain the carrot and swede after 15 minutes and mash with 2 Tbsp mustard, a splash of milk, a few pinches of salt & pepper and the finely chopped rosemary leaves.
7. Then drain the asparagus ANDDD you’re good to go.
Serve it all up and ENJOY! ??