CAJUN CHICKEN CORN PEPPER SIZZLE

CAJUN CHICKEN CORN PEPPER SIZZLE

Cajun Chicken Corn Pepper Sizzle is a flavour-packed and protein-rich dish that brings the heat and colour of the South to your dinner plate. Succulent chicken breast is seasoned with Cajun spices, then pan-seared to perfection before being tossed with crisp sweetcorn and a medley of red and yellow peppers. A splash of lime juice at the end adds the perfect bright and zesty balance to the smoky seasoning. This one-pan dish is ideal for a weeknight meal that feels indulgent but remains low in fat, high in protein and full of micronutrients. With just a handful of ingredients and under 20 minutes from preparation to plate, it’s also incredibly convenient. This Cajun Chicken Corn Pepper Sizzle is served as it is or pair it with brown rice, quinoa or leafy greens to make it a fuller meal, which is naturally gluten-free, satisfying and vibrant.

RECIPE CATEGORY

Dinner

SERVING SIZE

1

CUISINE

Cajun/Creole

PREPARATION/TECHNIQUES

Pan-Fry, Sauté, One-Pot Wonders

OCCASION/HOLIDAY

Summer, Spring

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Low Fat, Low Sodium, Quick & Easy, Wheat/Gluten-Free

DISH TYPE

Casserole / Gratin

INGREDIENTS

There are the following ingredients for Cajun Chicken Corn Pepper Sizzle:

• 1 boneless chicken breast (100g)
• ¼ cup corn kernels
• ½ cup sliced red and yellow peppers
• 1 teaspoon olive oil
• ½ teaspoon Cajun seasoning
• Squeeze of lime
• 1 Pinch of Salt (Optional)
• 1 pinch of black pepper (Optional)

FULL NUTRITIONAL INFORMATION

• Calories: 214.6 kilocalories
• Fat: 7.7 grams
• Saturated Fat: 1.2grams
• Carbohydrates: 12.6 grams
• Sugar: 1.1 grams
• Sodium: 195.1milligrams
• Protein: 24.3 grams
• Cholesterol: 73.0 milligrams
• Calcium: 20.6 milligrams
• Iron: 1.1 milligrams
• Potassium: 535.9 milligrams

PREPARATION

These steps are followed for the preparation of Cajun Chicken Corn Pepper Sizzle:

• Prepare The Chicken: Slice the chicken breast into strips or flatten slightly for even cooking. Season both sides with Cajun spice and a light pinch of salt and pepper.
• Heat The Pan: In a non-stick pan, warm olive oil over medium heat. Swirl to coat the base evenly.
• Sear The Chicken: Add the chicken and sear for 3 to 4 minutes per side or until golden brown and fully cooked. Remove from the pan and set aside.
• Sauté The Vegetables: In the same pan, add the corn and sliced peppers. Cook for 4 to 5 minutes, stirring occasionally, until slightly charred and softened.
• Combine And Finish: Return the chicken to the pan and toss everything together. Cook for 1 to 2 more minutes to combine flavours.
• Add Lime: Squeeze fresh lime juice over the dish right before serving for a zesty finish.
• Serve Warm: Plate and enjoy on its own or with a side of rice, quinoa or salad greens.

PREP TIME

5 minutes

COOKING TIME

12 minutes

TIPS

Here are some helpful tips for Cajun Chicken Corn Pepper Sizzle:

• Even Cuts Cook Best: Slicing the chicken into even pieces helps ensure it cooks through without drying out.
• Don’t Overcrowd The Pan: Give ingredients space so they sauté and caramelise instead of steaming.
• Use Fresh Corn If Possible: When in season, fresh corn kernels cut straight from the cob add natural sweetness.
• Lime Goes Last: Always add citrus at the end of cooking to preserve its fresh and bright flavour.
• Cajun Heat Control: Adjust spice level by choosing mild or spicy Cajun blends or mixing with paprika.

VARIATIONS

• Add Beans: Toss in black beans or kidney beans for a fibre boost and more filling volume.
• Swap The Chicken: Try turkey breast or prawns for variation or tofu for a plant-based version.
• Make It Creamy: Stir in a spoonful of Greek yoghurt or avocado dressing before serving for a creamy contrast.
• Grill It: Cook the chicken and veg on the barbecue for added smoky flavour.
• Serve Taco-Style: Use the filling in corn tortillas for easy Cajun chicken tacos with shredded lettuce and lime wedges.

PREPPING AND STORAGE

• Refrigerate: Store cooled leftovers in an airtight container for up to 3 days. Ideal for meal prep.
• Freezing Instructions: Freeze cooked chicken and veg in a sealed container for up to 2 months. Thaw overnight before reheating.
• Reheating Tips: Reheat gently in a skillet over medium heat or microwave in short bursts. Add a splash of water or lime juice to refresh the flavours.