Kate Ferdinand's Mango & Lime Chicken with Cajun Wedges & Smashed Peas

Kate Ferdinand’s Mango & Lime Chicken

Serves 4
55 mins

#MakeItMeatless with Kate Ferdinand

Plant-based chicken recipes don’t get much tastier than this. Perfect for summer, with zingy lime flavours and cajun wedges.


  • 2x packs Meatless Farm Plant-Based Chicken Breasts
  • 600g sweet potato, skin scrubbed and cut into wedges
  • 1 tbsp cajun spice
  • 1 tbsp olive oil
  • 450g mango pulp
  • 2 limes, zest and juice, plus extra wedges to serve
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • 2 cloves garlic, crushed
  • Hot sauce, to taste
  • 300g frozen peas
  • 1tbsp butter, or vegan alternative
  • A couple of sprigs mint, leaves chopped


  1. Preheat the oven to 200C. Add the sweet potato to a pan of boiling water and cook for 8 minutes. Drain and allow to steam dry. Toss the sweet potato with the cajun seasoning and 1tbsp olive oil and put onto a baking sheet. Season, then bake for 20-25 minutes, turning half -way through.
  2. Place a large frying pan over a medium heat. Add the mango, lime juice, vinegar, honey and garlic. Simmer on a medium-high heat for 6-7 minutes until thick, adding 2-3 tbsp water if it starts to get dry. Add hot sauce to taste. Pour the sauce into a heatproof bowl and carefully clean the pan.
  3. Prepare the peas according to pack instructions then add the butter / vegan alternative and mint. Season then smash with a potato masher.
  4. Return the pan to the heat. Cook the Plant-Based Chicken Breasts according to pack instructions and then add the sauce back into the pan to coat the chicken breasts in the sauce, loosening with a little extra water if needed. To serve, pile the wedges onto plates and add the peas. Top with the chicken breasts and extra of the mango and lime sauce, with an extra lime wedge.


There’s plenty more where this came from.
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