Description
A flavorful Cajun Chicken with sautéed bell peppers and onions, infused with a blend of aromatic spices, perfect for a quick and delicious dinner.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 2 bell peppers (red, green, or yellow), sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil (for sautéing)
Garnish
- Fresh parsley or cilantro, chopped (optional)
Instructions
- Season the Chicken: In a small bowl, mix together the Cajun seasoning, garlic powder, onion powder, paprika, thyme, salt, and pepper. Evenly coat the chicken breasts with this spice blend.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, until they are fully cooked through and golden-brown. Remove from skillet and set aside.
- Sauté the Vegetables: In the same skillet, add 1 tablespoon of olive oil. Add the sliced bell peppers and onions, sauté over medium heat for 5-6 minutes until softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Combine Chicken and Veggies: Slice the cooked chicken breasts into thin strips. Return the chicken to the skillet with the bell peppers and onions, toss together, and cook for an additional 2-3 minutes to blend the flavors.
- Garnish and Serve: Garnish with chopped fresh parsley or cilantro if desired, and serve the Cajun chicken and bell peppers hot.
Notes
- Adjust Cajun seasoning to your preferred spice level for milder or spicier dishes.
- Use a meat thermometer to ensure chicken is cooked to 165°F for safety.
- Serve with rice, quinoa, or crusty bread for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
