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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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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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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (84)
Gluten-free (7)
Paleo (8)
Vegetarian (10)

36 reviews

Instant favorite. Easy to make and delicious.

By: Emily
Posted: Oct 25, 2016
Diet: Original
0 Helpful

Wish I'd made more dipping sauce as the quinoa was quite bland without it mixed in, and we ran out pretty quickly!

By: Becki
Posted: Oct 25, 2016
Diet: Original
0 Helpful

I did not make the guacamole or even add the salsa and it was delicious with just the cajun spice. The vegetables cooked up so great and the whole thing without pre-prepping anything was complete and on the table in less than 30 minutes.

By: Shan
Posted: Oct 25, 2016
Diet: Paleo
0 Helpful

Easy and tasty!

By: Christy
Posted: Oct 24, 2016
Diet: Original
0 Helpful

This was so easy and delicious!! Will be making this again!

By: Tyler
Posted: Oct 24, 2016
Diet: Original
0 Helpful

So easy and delicious!

By: Judy
Posted: Oct 23, 2016
Diet: Original
0 Helpful