Cajun Chicken Subs – Slice a sub roll in half, spread butter on both sides, and sprinkle with garlic powder, salt, and paprika. Bake at 425˚F until the butter melts and the edges are golden and crispy. Next, fill the roll with Cajun chicken and peppers, adding slices of provolone cheese on top. Place it back in the oven for 5-10 minutes until the cheese has melted and the chicken is heated. Top with shredded lettuce and chopped tomatoes before serving.
Cajun Chicken Pasta – Cook your choice of pasta or zoodles according to package instructions. After cooking, mix it with Alfredo sauce, Cajun chicken, and peppers, adjusting additional Cajun seasoning as preferred. Serve topped with parmesan and chopped tomatoes.
Cajun Chicken Quinoa – Make quinoa as per the package instructions and blend with Cajun chicken for a nutritious dish…
To prepare the quinoa, follow the package’s instructions. Once it’s finished cooking, mix it with Cajun chicken, bell peppers, chopped red onion, sweet peas, and kidney beans. Drizzle with olive oil and lime juice, and add more Cajun seasoning as desired.
Cajun Chicken Salad: Chop romaine lettuce to create a base in a bowl. Layer the salad with Cajun chicken and bell peppers, then add diced red onion, diced tomatoes, and shredded carrots. Drizzle with olive oil, lime juice, and additional Cajun seasoning to taste.
Cajun Chicken Stuffed Peppers: Combine leftover chicken with rice and kidney beans in a 2:1:1 ratio. Slice bell peppers in half and remove the stems, ribs, and seeds. Place the halved peppers cut-side up in a baking dish. Stuff each pepper with the chicken mixture and top with provolone cheese. Pour 1 cup of chicken broth into the bottom of the dish. Cover and bake for 35-45 minutes until the peppers are tender and the chicken is hot. During the last 5-10 minutes, remove the cover to allow the cheese to brown.
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### Instructions: 1. Cut the chicken into 1-inch pieces and place them in a resealable bag with 1 tablespoon of olive oil and cajun seasoning. Mix well to ensure the chicken is completely coated in the seasoning and allow it to marinate while you chop the bell pepper into bite-sized pieces.
2. In a large skillet, heat the remaining tablespoon of oil over high heat. When hot, add the chicken and bell pepper, ensuring they are spread in a single layer. If needed, work in batches to keep a single layer. Let the chicken sear for 3-4 minutes without stirring, then flip each piece using tongs. Cook for another 2 minutes, then add the garlic, stir thoroughly, and cook for an additional minute or until the chicken reaches an internal temperature of 165°F.
3. After the chicken is fully cooked, remove the skillet from heat and sprinkle chopped green onion over the chicken. Serve immediately. Enjoy!
### Notes: – Instead of chicken breast, you can also use chicken thighs, chicken tenders, or other cuts. – Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to a month.
**Dietary Notes:** This dish is naturally gluten-free and low in carbohydrates, making it ideal for both low-carb and keto diets. Always verify product labels to ensure compatibility.
**Nutritional Information (per serving):** – **Serving Size:** 5.5 oz – **Calories:** 235 (12%) – **Carbohydrates:** 4 g (1%) – **Protein:** 32 g (64%) – **Fat:** 9 g (14%) – **Saturated Fat:** 1 g (6%) – **Cholesterol:** 96 mg (32%)
Nutrition information is an estimate and may differ based on brands used or any modifications to the recipe. For more accurate calculations, consider using a nutrition calculator with your specific ingredients and quantities.
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