Here’s a chicken recipe that saves me every time when I’m busy at work and short on cooking time: so simple that anyone can make it with their eyes closed! Plus, I know it will be a hit no matter what side dish I have on hand. My favourite is this easy vegetable rice, which is also very quick to make and absorbs the spicy flavours of the Cajun chicken beautifully.
Bon appétit!
Ingredients
- 15 ml (1 tbsp) Cajun spice blend
- 15 ml (1 tbsp) vegetable oil
- 1 kg (2.2 lb) boneless, skinless chicken breasts (about 4 breasts)
- Fresh thyme, to taste
- Pepper, to taste
Preparation
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix the spices and oil. Pat the chicken breasts dry with paper towels, then brush with the spiced oil using a pastry brush.
- Season with pepper and garnish with fresh thyme.
- Bake for 25 to 30 minutes, or until the chicken is cooked through. The chicken can also be grilled on the BBQ or cooked in an air fryer at 375°F (190°C) for 16 minutes.
- No matter the cooking method, ensure the chicken is no longer pink and reaches an internal temperature of 165°F (74°C).
Notes
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.
Here are some side dish ideas that pair well:
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Grilled vegetables: zucchini, bell peppers, and eggplant add vibrant colours and a crunchy texture to the meal.
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Green salad: a light vinaigrette balances the spices of the chicken.
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Mashed sweet potatoes: their sweetness perfectly complements the Cajun flavours.
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Quinoa: a healthy and nutritious classic.
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Grilled corn on the cob: especially during corn season!
