Cajun Chicken and Vegetables Recipe

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Cajun Chicken and Vegetables Recipe
Cajun Chicken and Vegetables Recipe photo by Taste of Home
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Cajun Chicken and Vegetables Recipe

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Peppers, onion, zucchini and stewed tomatoes make an appetizing topping for this zippy chicken breast recipe from Becky Baird of Salt Lake City, Utah.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

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

Directions

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. Yield: 2 servings.
Originally published as Cajun Chicken and Vegetables in Cooking for 2 Fall 2007, p56

Nutritional Facts

1 each: 264 calories, 8g fat (2g saturated fat), 78mg cholesterol, 743mg sodium, 17g carbohydrate (9g sugars, 4g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.

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  • 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
  1. 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.
  2. 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.
  3. 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. Yield: 2 servings.
Originally published as Cajun Chicken and Vegetables in Cooking for 2 Fall 2007, p56

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johnpaul72 User ID: 2724050 78397
Reviewed Oct. 31, 2010

"easy to make. This has become somewhat of a regular one in our house. Feel free to make adjustments to suit your taste!"

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