CAJUN CHICKEN AND VEGETABLE SKILLET

4 Servings

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Nutrition

354 Calories

46g Protein

Ingredients

1.6 lb chicken breast cubed

1 zucchini quartered

1 red bell pepper sliced

1 broccoli head in florets

1/2 white onion sliced

3 tbsp Cajun seasoning

Kosher salt to taste

Pepper to taste

1/4 cup chicken broth

3 tbsp olive oil

Preparation

1. Rinse and cut vegetables accordingly. Set to the side. Cut chicken breast accordingly. Set to the side

2. Add cubed chicken breast, kosher salt, black pepper and 2 tbsp of Cajun seasoning to freezer bag. Release all air and seal shut massaging in seasoning until well incorporated. Place in the fridge to marinate for at least 1 hour

3. Add 1 tbsp olive oil and 1 tsp Cajun seasoning to large pan on medium high heat. Once oil is hot, add marinated chicken breast (distributed evenly across pan cooking one side of chicken undisturbed for about 3 - 4 minutes before flipping over and cooking for an additional 4 minutes until chicken is fully cooked). Once chicken is cooked, place on a clean plate and set to the side

4. Add remaining 2 tbsp of olive oil and white onion and sauté until onions become translucent (about 3 - 4 minutes). Add broccoli, zucchini and red peppers and a dash of Cajun seasoning & kosher salt to taste. Cook until crispy mixing often

5. Reduce heat to low and add chicken back to the pan and deglaze with chicken stock. Add salt if needed