CAJUN CHICKEN WITH BELL PEPPERS

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PREP TIME: 15 MINS | COOK TIME: 30 MINS | TOTAL TIME: 45 MINS | SERVINGS: 4 people

This is one of the best chicken recipes I’ve laid my hands on! Lush chicken breasts cooked on a bed of thinly sliced bell peppers and topped with cream cheese, then melty cheese. It is the perfect low-carb and gluten-free dinner option that you can throw together in just a single pan! To serve, make sure to scoop the colourful bell peppers over the moist, juicy, and perfectly seasoned chicken.

Ingredients

Cajun Seasoning:

¼ tsp thyme

¼ tsp oregano

1 tsp paprika

¼ tsp salt

¼ tsp cayenne pepper

Chicken:

4 chicken breasts, small

4 cloves garlic, minced

2 bell peppers, small, thinly sliced (or use mini sweet peppers)

½ c. cheddar cheese, shredded

6 ounces cream cheese, cold, refrigerated, and sliced into 8 slices

How to make Cajun Chicken with Bell Peppers

Step 1: In a small bowl, place the seasoning ingredients and mix well.

Step 2: Prepare the oven. Preheat it to 375 degrees F.

Step 3: On the bottom of a casserole dish, place the thinly sliced bell peppers. Over the bell peppers, lay the chicken breasts and generously sprinkle with Cajun seasoning.

Step 4: To the chicken breasts with the minced garlic and 2 slices of cream cheese.

Step 5: Lastly, sprinkle the shredded cheddar cheese on top.

Step 6: Place in the preheated oven and bake for about 20 to 30 minutes or until the chicken is completely cooked. If desired, broil the chicken breasts for about 2 minutes to encourage browning.

Step 7: Remove from the oven when done and serve the Cajun chicken right away. Make sure to spoon the bell peppers around and over the chicken. Enjoy!

Notes:

Adjust the cooking time depending on the thickness of the chicken breasts.

In a container, keep any leftovers and store them in the fridge for up to 3 days.

Nutrition Facts:

Amount per Serving: Calories 485, Fat 25g 38%, Saturated Fat 12g 75%, Cholesterol 206mg 69%, Sodium 635mg 28%, Potassium 1057mg 30%, Carbohydrates 6g 2%, Fiber 1g 4%, Sugar 4g 4%, Protein 54g 108%, Vitamin A 2940IU 59%, Vitamin C 79.6mg 96%, Calcium 164mg 16%, Iron 1.5mg 8%

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...