Cajun Chicken
with sauteed spinach and vegetables
In this quick, one-pan dish, blackened Cajun chicken tops a saute of greens and vegetables.
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Cuisines
Ingredients
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
Prep
- Make Cajun spice mix - Combine paprika, garlic powder, thyme and cayenne pepper. (Can be done up to 5 days ahead)
- Onions / Bell peppers / Zucchini / Garlic - Prep as directed. (Can be done up to 5 days ahead)
- Chicken - Halve and then season and tenderize. Rub both sides with Cajun spice mix. (Can be done up to 1 day ahead)
- Chop spinach. (Can be done up to 1 day ahead)
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Make
- 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.
- 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.
- Slice chicken and serve over spinach and vegetables. Enjoy!
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