Cajun Chicken over Rice

FOODISTA
12Ingredients
55Minutes
1040Calories

Ingredients

US|METRIC
  • 2 chicken breasts (cut into large dice)
  • 1 bell pepper (sliced)
  • 1 onion (sliced)
  • 5 garlic cloves (sliced)
  • 2 1/2 cups light cream
  • 2 tablespoons flour
  • 3 1/2 tablespoons cajun seasoning (divided)
  • 1 1/2 cups cooked white rice
  • salt
  • pepper
  • olive oil
  • fresh parsley (chopped, for garnish)
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    Made it

    Directions

    1. Place the large diced chicken into a bowl or small baking dish. In a small bowl mix together the flour and 2 Tbsp of the cajun seasoning. Toss the seasoning with the chicken to coat.
    2. In a large saute pan, over medium high heat, add enough oil to coat the bottom of the pan. Brown the chicken on four sides, in batches so the pan isn't crowded. Remove from pan and set aside, you will finish cooking the chicken in a bit.
    3. To the same pan, over medium heat, add a few more drizzles of olive oil if dry. Add in the onion, bell pepper and garlic. Cook until lightly caramelized.
    4. To the veggies, stir in 1 1/2 Tbsp cajun seasoning. Add in the cream.
    5. Add the chicken back into the pot and allow to simmer for about 12-15 minutes until the chicken is cooked through. The sauce will thicken slightly. Taste for salt and pepper. Serve overtop a mound of rice and garnish with some chopped parsley! Seriously delicious!!!!!
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    NutritionView More

    1040Calories
    Sodium33% DV780mg
    Fat115% DV75g
    Protein120% DV61g
    Carbs12% DV37g
    Fiber20% DV5g
    Calories1040Calories from Fat680
    % DAILY VALUE
    Total Fat75g115%
    Saturated Fat40g200%
    Trans Fat
    Cholesterol345mg115%
    Sodium780mg33%
    Potassium1570mg45%
    Protein61g120%
    Calories from Fat680
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber5g20%
    Sugars4g8%
    Vitamin A60%
    Vitamin C110%
    Calcium45%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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