CAJUN SPICED CHICKEN

CAJUN SPICED CHICKEN

Cajun Spiced Chicken is a flavourful and aromatic dish that brings the bold, spicy flavours of Cajun seasoning to your table. The chicken breast is marinated in olive oil, Cajun seasoning, and paprika, creating a deliciously spiced exterior that’s crispy on the outside and tender on the inside. This quick and easy recipe makes it an excellent choice for a weeknight dinner or a tasty lunch. The simplicity of the ingredients allows the intense flavours to shine through, offering a satisfying and healthy meal. Serve it with vegetables, rice, or a fresh salad for a balanced meal.

RECIPE CATEGORY

Entrée, Dinner

SERVING SIZE

1

CUISINE

Cajun/Creole

PREPARATION / TECHNIQUES

Marinate, Pan-Fry

OCCASION / HOLIDAY

Weeknight Dinner, BBQ, Family Gathering, Picnic, Tailgating

SPECIAL CONSIDERATION / DIETARY CONCERNS

Healthy, Low Carb, Gluten-Free, Quick & Easy, High Protein

DISH TYPE

Chicken Dish, Entrée

INGREDIENTS FOR CAJUN SPICED CHICKEN

• 1 chicken breast (150g)

• 1 tbsp olive oil

• 1 tsp Cajun seasoning

• 1/2 tsp paprika

• Salt to taste

FULL NUTRITIONAL INFORMATION

• Calories: 220 kcal

• Protein: 26g

• Carbohydrates: 1g

• Sugars: 0g

• Fibre: 0g

• Fat: 12g

 

• Saturated Fat: 2g

• Sodium: 300mg

• Potassium: 450mg

• Vitamin A: 8% of Daily Value (DV)

• Iron: 6% of Daily Value (DV)

PREPARATION FOR CAJUN SPICED CHICKEN

1. Prepare the Marinade: In a small bowl, mix the olive oil, Cajun seasoning, paprika, and salt to create a flavourful marinade.

2. Marinate the Chicken: Place the breast in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, and ensure you thoroughly coat it. Seal the bag or cover the dish and refrigerate for at least 30 minutes or 2 hours for a deeper flavour.

3. Preheat the Pan: Heat a non-stick pan over medium heat. Add a slight drizzle of olive oil if needed to prevent sticking.

4. Cook the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken in the hot pan and cook for 5-7 minutes on each side until the internal temperature reaches 75°C (165°F); ensure the chicken is fully cooked with a crispy, golden-brown exterior.

5. Rest and Serve: Let the chicken rest for 5 minutes to allow the juices to redistribute. Serve hot with your choice of sides.

PREP TIME

10 minutes (plus 30 minutes to 2 hours of marinating time)

COOKING TIME

12-14 minutes

TIPS FOR CAJUN SPICED CHICKEN

• Adjust the spice level by adding more or less Cajun seasoning to suit your taste.

• For a smoky flavour, add a pinch of smoked paprika.

• Preheat the pan to achieve a nice sear on the chicken.

VARIATIONS

• Add a squeeze of fresh lemon juice before serving for a zesty kick.

• Substitute the chicken breast with chicken thighs for a juicier cut.

• Mix in some garlic powder or onion powder with the seasoning for added depth of flavour.

PREPPING AND STORAGE

• Fridge: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.

• Freezer: Marinate the chicken, then freeze it raw in a sealed bag for up to 3 months. Thaw in the fridge overnight before cooking.