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Cajun Chicken
with sauteed spinach and vegetables

Active: 25 min Total: 25 min
In this quick, one-pan dish, blackened Cajun chicken tops a saute of greens and vegetables.


Cajun Chicken with Sautéed Spinach and Vegetables:
  • Onions, yellow - 1/2 , chopped
  • Bell peppers, red - 1/2 , chopped
  • Bell peppers, green - 1/2 , chopped
  • Zucchini, medium - 1 , chopped
  • Garlic - 2 cloves , chopped
  • Chicken breasts, boneless and skinless - 1 1/2 lbs
  • Spinach, baby - 5 oz , chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
Cajun Spice Mix:
  • Paprika, sweet - 1 Tbsp
  • Garlic powder - 1/2 tsp
  • Thyme, dried - 2 tsp
  • Cayenne pepper (opt) - 1/8 tsp


  1. Make Cajun spice mix - Combine paprika, garlic powder, thyme and cayenne pepper. (Can be done up to 5 days ahead)
  2. Onions / Bell peppers / Zucchini / Garlic - Prep as directed. (Can be done up to 5 days ahead)
  3. Chicken - Halve and then season and tenderize. Rub both sides with Cajun spice mix. (Can be done up to 1 day ahead)
  4. Chop spinach. (Can be done up to 1 day ahead)

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  1. Heat a skillet or saute pan over medium-high heat. Add first part of oil and then chicken. Cook in batches until cooked through, 3 to 4 minutes on each side. Transfer chicken to a cutting board and return pan to the burner.
  2. To the hot pan, add the second part of oil and then onions, bell peppers, zucchini and garlic. Saute until tender, ~4 minutes. Add spinach and saute just until spinach is wilted, ~2 minutes more. Season with some salt and pepper.
  3. Slice chicken and serve over spinach and vegetables. Enjoy!



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