Cajun Chicken And Vegetables Recipes

CAJUN OVEN-FRIED CHICKEN AND ROASTED VEGETABLES

Cajun Oven-Fried Chicken and Roasted Vegetables image

Paired with colorful peppers and beans, crispy cereal-coated chicken makes an appealing meal for six, complete in less than an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

1 1/2 cups Total Corn Flakes® cereal, crushed (3/4 cup)
1 egg white
1 teaspoon water
6 boneless skinless chicken breast halves (about 1 1/2 lb)
1 teaspoon dried Cajun seasoning
2 medium red, orange and/or yellow bell peppers, cut into 1/2-inch-long strips
1 medium sweet onion (Maui, Texas Sweet or Walla Walla), cut into thin wedges
1 bag (14 oz) frozen whole green beans
1 teaspoon dried Cajun seasoning
1/4 teaspoon salt
1 tablespoon olive oil

Steps:

Heat oven to 450°F. Line 13x9-inch pan with foil; spray with cooking spray. Spray another 13x9-inch pan with cooking spray.
In small bowl, place crushed cereal. In another small bowl, beat egg white and water until frothy. Dip chicken breast halves into egg white mixture; sprinkle with Cajun seasoning. Roll chicken in cereal to coat; place in foil-lined pan.
In second pan, toss all roasted vegetable ingredients to coat.
Place both pans in oven; bake 18 to 23 minutes, stirring vegetables once halfway through baking time, until chicken is fork-tender and juices run clear and vegetables are crisp-tender.

Nutrition Facts : Calories 210, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1/6 of Recipe, Sodium 220 mg, Sugar 6 g

CAJUN CHICKEN AND VEGETABLES

Cajun Chicken and Vegetables image

Peppers, onion, zucchini and stewed tomatoes make an appetizing topping for this zippy chicken breast recipe from Becky Baird of Salt Lake City, Utah.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 16

Ingredients

2 boneless skinless chicken breast halves (5 ounces each)
1 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 teaspoons olive oil
1 small zucchini, chopped
1 celery rib, chopped
1/2 cup sliced onion
1/2 cup diced peeled eggplant
1/3 cup chopped green pepper
2 garlic cloves, minced
3/4 cup stewed tomatoes
1/2 cup reduced-sodium chicken broth
2 teaspoons tarragon vinegar
1 green onion, chopped
Hot cooked rice, optional

Steps:

Score surface of chicken with shallow diagonal cuts, making diamond shapes. Combine the Cajun seasoning, garlic powder and pepper; rub over chicken. In a large skillet, cook chicken in oil over medium-high heat for 2-3 minutes on each side or until blackened. Remove and keep warm. , In the drippings, saute the zucchini, celery, onion, eggplant and green pepper until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth and vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. , Return chicken to the pan. Cover and cook for 10-12 minutes or until a thermometer reads 170°. Sprinkle with green onion. Serve with rice if desired.

Nutrition Facts : Calories 264 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 743mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 32g protein. Diabetic Exchanges

CAJUN CHICKEN AND SAUSAGE SKILLET

Cajun Chicken and Sausage Skillet image

This Cajun Chicken and Sausage Skillet is a quick and easy 20-minute recipe prepared with chicken, andouille sausage, and fresh vegetables. This dish is perfect for weeknight dinners and meal prep.

Provided by Brandi Crawford

Categories dinner lunch

Time 20m

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 skinless chicken breast (half a pound) (cut into 1/2 - 1 inch pieces.)
8 oz andouille sausage (cut into 1/2 - 1 inch pieces.)
1 cup chopped red bell pepper
1 cup chopped medium green bell pepper
1 cup chopped red onion
1 celery stalk (diced)
1 cup chopped squash
1 teaspoon Cajun seasoning
1 teaspoon thyme
salt and pepper to taste
1 teaspoon cayenne pepper (optional)

Steps:

Place the chicken and sausage in a large bowl. Place the chopped veggies in a separate bowl. Drizzle both bowls with olive oil and then season with the seasonings.
Heat a skillet on medium-high heat.
Add the sausage and chicken to the skillet. Cook for 3-4 minutes or until the chicken is no longer pink.
Remove the chicken and sausage. Add the vegetables to the skillet. Cook for 4-5 minutes until the vegetables are soft.
Add the chicken and sausage back to the skillet.
Serve!

Nutrition Facts : ServingSize 1 g, Calories 293 kcal

CAJUN CHICKEN SALAD

Cajun Chicken Salad image

Enjoy this Cajun chicken salad for lunch, dinner, or as a light appetizer at your next BBQ or potluck. Serve on a lettuce leaf, slice of toast, between a bun, or as is.

Provided by Amanda Formaro

Categories Appetizer Lunch Salad

Time 40m

Number Of Ingredients 12

Ingredients

12 oz cooked chicken (rotisserie, shredded or cubed)
1/4 cup celery (diced. 1-2 ribs)
1/4 cup white onion (diced)
1/4 cup red onion (diced)
1/4 cup red bell pepper (diced)
1/4 cup green bell pepper (diced)
1/4 cup olive oil
1 clove garlic (minced)
3 Tbsp white vinegar
1/4 cup chicken broth
2 tsp Cajun seasoning (sweet or spicy)
salt and pepper to taste

Steps:

In a large bowl, combine chicken, celery, onions, and bell peppers.
In another bowl, whisk together olive oil, garlic, vinegar, broth, and Cajun seasoning. Pour the dressing over the chicken and vegetables and toss well to coat.
Cover bowl and refrigerate for 30 minutes. Stir a couple of times during the chilling process.
Much of the excess dressing will be absorbed by the other ingredients in the salad. Serve on its own or on lettuce leaves.

Nutrition Facts : ServingSize 1 serving, Calories 374 kcal, Carbohydrate 5 g, Protein 36 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 96 mg, Sodium 166 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 18 g

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