2 boneless chicken breasts (thighs preferred)
1 teaspoon of Cajun Spice seasoning (I like McCormick brand)
Salt and Pepper to taste
Yellow squash cut into 1/2 inch pieces
1/2 Green Bell Pepper cut into 1/2 inch pieces
Red onion cut into 1/2 inch pieces
Roma tomatoe diced
Avocado oil or your preferred fat
Dijonaise (Mayo dion and hot sauce or spices)
Directions
Preheat oven to 400° Air Roast.
Chop all veggies into 1/2 inch pieces
Toss all chopped veggies into a bowl and lightly drizzle or spray with oil. Season with salt, pepper at minimum. I added a light sprinkling of garlic powder and paprika. Air roast or bake at 400 for 10 minutes then flip the veggies to cook for another 5 to 10 minutes or until tender/your preferred doneness.
While veggies are cooking pat dry the chicken and season both sides with salt pepper and Cajun seasoning.
On the stove preheat a small cast iron skillet to medium high heat. Add enough oil to coat the bottom of the pan. Carefully add each chicken breast to medium hot pan. Cook for 3 to 5 minutes on each side.
Then carefully transfer to the 400 degree oven you were cooking the veggies in. If you time this properly, the veggies go out of the oven as the chicken goes in 10 minutes.
Serve veggies along side chicken. Dress with a dijonaise which I like to make with avocado mayonnaise, dijon mustard and hot sauce. You can also use green goddess dressing or low carb ranch for whatever you have as far as low carb dressing. If you don’t have these go with a leafy green salad with a low carb dressing.
Notes about this dish.
I made changes to the original recipe to ensure a juicier more flavorful chicken breast and in the past, Green Chef instructions stated to cook chicken breast exclusively on a pan. This has resulted in dry chicken breast. While I agree that chicken should be pan seared first I find that cooking on the stove too long causes it to lose its moisture.
I opted to change the preparation of this recipe using the air roast feature on my Ninja Foodi Digit Oven (Model SP101). The oven fits my small cast iron pan which is more than enough space for the two chicken breasts used in this recipe.
A Green Chef recipe was the inspo for this recreation..
What’s different? In my version we are sealing in the juices of the chicken breast using medium high heat on cast iron. Then we move the pan from stove to oven for the last 10 minutes on air roast. The chicken was delicious!!! Juicy and full of flavor. I tend to prefer dark meat for it’s flavor and juciness but this worked well with boneless chicken breast. The char was gorgeous.
What kind of Cajun seasoning and what are the ingredients?
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