United States
FrancaisCajun Baked Chicken
This recipe was created in collaboration with Epicure Director and Independent Consultant Claudia Hawkins-Moise from Wisconsin. We are very fortunate to have had the opportunity to work with Claudia!
Perfectly Balance Your Plate
Serve with 1⁄2 cup cooked rice and 1 cup steamed vegetables, or 1 serving of Louisiana Greens.
Ingredients
1 celery stalk
2 green onions
1 jalapeño pepper
1 red bell pepper
2 tbsp olive oil
1⁄2 lime
1 1⁄2 lb (675g) boneless skinless chicken thighs
1 tbsp oil, your choice
Preparation
- Coarsely chop celery and green onions. Remove the stem and seeds from peppers and chop. Place all vegetables in a food processor with olive oil and seasoning. Use the 2-in-1 Citrus Press to squeeze in lime juice. Blend together until combined, but not smooth; mixture should be slightly chunky.
- Place chicken in a large bowl or container along with mixture; toss to combine. Cover and refrigerate for at least 1 hr, up to overnight.
- Preheat oven to 400° F. Heat 1 tbsp oil of your choice in Sauté Pan over medium-high heat.
- Separate chicken from marinade and remove excess; set aside. Place chicken in pan and lightly brown, 3–4 min. Flip chicken, add reserved marinade, and place pan in oven.
- Bake until chicken is tender and cooked through, 7–9 min.
Nutritional Information
Per serving: Calories 230, Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 90 mg, Sodium 290 mg, Carbohydrate 8 g (Fibre 2 g, Sugars 2 g), Protein 25 g.
Tips
Feeling spicy? Leaving some of the jalapeño seeds in the marinade mix will add extra heat!
Shop This Recipe
Cajun Chicken Stew Seasoning (Pack of 3)
2-in-1 Citrus Press
Sauté Pan