Cajun Chicken Bell Peppers (Printable Version)

Tender chicken and crisp bell peppers coated in zesty Cajun spices create a vibrant, satisfying meal ready in under an hour.

# What You Need:

→ Proteins

01 - 2 large boneless skinless chicken breasts approximately 1 pound cut into bite sized pieces

→ Vegetables

02 - 1 red bell pepper sliced
03 - 1 yellow bell pepper sliced
04 - 1 green bell pepper sliced
05 - 1 medium red onion sliced
06 - 2 cloves garlic minced

→ Spices & Seasonings

07 - 2 tablespoons Cajun seasoning
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon cayenne pepper optional for extra heat
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Liquids & Fats

12 - 2 tablespoons olive oil
13 - 2 tablespoons water as needed

→ Garnish

14 - 2 tablespoons chopped fresh parsley
15 - Lemon wedges optional

# Directions:

01 - In a large bowl toss the chicken pieces with Cajun seasoning smoked paprika cayenne pepper salt and black pepper until evenly coated
02 - Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the seasoned chicken and cook for 5 to 7 minutes stirring occasionally until browned and cooked through. Remove chicken from skillet and set aside
03 - Add the remaining tablespoon of olive oil to the skillet. Sauté the onion and garlic for 1 minute until fragrant
04 - Add the sliced bell peppers and cook for 4 to 5 minutes stirring frequently until just tender but still crisp. If needed add 2 tablespoons of water to deglaze the pan
05 - Return the cooked chicken to the skillet with the vegetables. Toss everything together and cook for 2 to 3 minutes to combine flavors. Taste and adjust seasoning if needed
06 - Remove from heat. Garnish with chopped parsley and serve hot with lemon wedges on the side

# Expert Tips:

01 -
  • The spice blend creates this incredible crust on the chicken that locks in all the juices
  • You can have dinner on the table in under 40 minutes with minimal cleanup
  • The vegetables stay perfectly crisp tender, not mushy like in so many stir fries
02 -
  • Do not overcrowd the pan when searing chicken or you will end up steaming instead of getting that crust
  • The water trick to deglaze the pan also helps scrape up all those flavorful browned bits
  • Let the chicken rest off the heat for 2 minutes before serving so the juices redistribute
03 -
  • Mix your Cajun seasoning ahead of time and store it in a jar for even faster weeknight cooking
  • Cut your peppers and onions into similar sized strips so everything cooks at the same rate

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