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Cajun Chicken
with black bean quinoa / lemon yogurt

Active: 35 minTotal: 35 min

Cajun seasoning gives these chicken tenders big, bold flavor. Serve the chicken over a vegetable-loaded quinoa with creamy lemon yogurt.

Ingredients

Servings:
4
Metric
Cajun Chicken:
  • Chicken breasts, boneless and skinless - 1 lb, chopped
  • Cajun seasoning - 2 tsp
  • Oil, cooking - 1 Tbsp
Lemon Yogurt Sauce:
  • Yogurt, plain or Greek - 1/3 cup
  • Honey - 1/2 tsp
  • Paprika, smoked - 1/2 tsp
  • Lemon zest - 1/2 tsp
Black Bean and Vegetable Quinoa:
  • 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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. 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)
  2. 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)
  3. Make yogurt sauce - Whisk together yogurt, honey, paprika and lemon zest. (Can be done up to 5 days ahead)
  4. Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
  5. Zucchini - Prep as directed. (Can be done up to 1 day ahead)
  6. Beans and corn - Combine beans and corn in a colander and run under warm water to rinse beans and defrost corn.

Make

  1. 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.
  2. To heated pan, add oil (the portion for the quinoa) and then zucchini and vinegar. Saute zucchini until tender, 2 to 3 minutes.
  3. Add bell peppers and onions and continue to saute until onions are tender, ~2 minutes more.
  4. Stir in black beans and corn. Add quinoa and continue cooking until quinoa is warm.
  5. Remove from heat and stir in lemon juice. Season with some salt and pepper.
  6. Serve chicken with quinoa on the side. Enjoy with sauce drizzled over both elements or on the side for dipping.

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Reviews

This meal has 36 reviews

The chicken was ordinary but that might have been my choice of seasoning. The sauce was tasty, the quinoa was delicious!

By: Renee
Posted: Oct 26, 2016
Diet: Original

This was easy and delicious! I added a little salsa to the quinoa. My BF really loved it

By: Lauren
Posted: Oct 26, 2016
Diet: Vegetarian

The yogurt sauce was the star of this show. I felt like the quinoa had too much going on and the chicken, not enough.

By: Natalie
Posted: Oct 26, 2016
Diet: Original

Just ok for us. A little bland. Didn't like the texture of the zucchini in this

By: Jessica
Posted: Oct 26, 2016
Diet: Original

Healthy but bland

By: Erica
Posted: Oct 26, 2016
Diet: Original

Made more sauce but still didn't love it!

By: Laurey
Posted: Oct 26, 2016
Diet: Original