Cajun Chickenwith black bean quinoa / lemon yogurt
Cajun seasoning gives these chicken tenders big, bold flavor. Serve the chicken over a vegetable-loaded quinoa with creamy lemon yogurt.
Ingredients
- Chicken breasts, boneless and skinless - 1 lb, chopped
- Cajun seasoning - 2 tsp
- Oil, cooking - 1 Tbsp
- Yogurt, plain or Greek - 1/3 cup
- Honey - 1/2 tsp
- Paprika, smoked - 1/2 tsp
- Lemon zest - 1/2 tsp
- Quinoa, uncooked - 2/3 cup
- Stock, chicken - 1 1/3 cup
- Bell peppers - 1/2, chopped
- Onions, red - 1/2, chopped
- Zucchini, medium - 1, chopped
- Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
- Corn kernels - 1/2 cup
- Oil, cooking - 1 Tbsp
- Vinegar, sherry - 1 tsp
- Lemon juice - 2 tsp
Nutrition Facts
Prep
- Chicken breasts - Chop chicken. Tenderize with a fork and then season with Cajun seasoning. (Note: if your Cajun seasoning mix does not contain salt, add some salt). (Can be done 1 day ahead)
- Make quinoa - Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
- Make yogurt sauce - Whisk together yogurt, honey, paprika and lemon zest. (Can be done up to 5 days ahead)
- Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
- Zucchini - Prep as directed. (Can be done up to 1 day ahead)
- Beans and corn - Combine beans and corn in a colander and run under warm water to rinse beans and defrost corn.
Make
- Heat a large wok or nonstick pan with oil (the portion for the chicken) over medium-high heat. Add chicken and saute until cooked through, 5 to 6 minutes. Set chicken aside and cover with foil to keep warm. Return pan to heat.
- To heated pan, add oil (the portion for the quinoa) and then zucchini and vinegar. Saute zucchini until tender, 2 to 3 minutes.
- Add bell peppers and onions and continue to saute until onions are tender, ~2 minutes more.
- Stir in black beans and corn. Add quinoa and continue cooking until quinoa is warm.
- Remove from heat and stir in lemon juice. Season with some salt and pepper.
- Serve chicken with quinoa on the side. Enjoy with sauce drizzled over both elements or on the side for dipping.
Nutrition Facts
Reviews
Ratings
36 reviews
Need to make a lot more sauce as it pulls together the chicken and quinoa! I failed to use chicken stock for quinoa but still good (but could have been better). Kids didn't like it very much - but did pick out corn. I think it was a texture issue.
0 HelpfulAdded a bit of BBQ sauce to tofu and baked it in the oven rather than frying. The combination of veggies with creole seasoning and yogurt dressing was tasty, healthy, and fast
0 HelpfulThis was a surprisingly delicious meal! Reminded us a lot of a chipotle bowl without the cilantro. We didn't like the drizzle sauce. We will definitely make the rice again as a side with enchiladas.
0 HelpfulThought this was good, but quite a bit like burrito bowls which I prefer. Really liked the lemon yogurt sauce.
0 HelpfulI made this tonight and we loved it! I used instructions for how to make cajun seasoning I found online, and used ancho instead of cayenne, so ours had a very mild but lovely heat. The chicken was moist and delicious and the yogurt sauce went well with everything. I doubled the amount of zucchini and corn and there was not a whole lot of quinoa, so my side was more like veggies coated in quinoa. I still liked it a lot. I'd make this again.
0 Helpful