A spicy paleo recipe where chicken is tossed in cajun seasoning and cooked with grain free zucchini noodles. Everything is cooked in one skillet and it's ready in 30 minutes making it a great option for an easy weeknight meal that is low carb and gluten-free.
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Cajun chicken breast with zucchini noodles which are often referred to as "zoodles" is my absolute go to meal right now.
If you are looking for a bold flavoursome chicken dinner that's ideal for busy weeknights.
Maybe you just fancy something with more of a healthier twist for your next meal prep?
Whatever the circumstance these cajun chicken bowls are the answer! I'm taking about juicy boneless and skinless chicken thighs that are tossed in my spicy homemade cajun seasoning.
The chicken is seared and combined with fresh vegetables like zucchini, bell peppers, mushrooms, tomatoes - a one pan dish that's super easy, tasty and full of goodness!
Speaking of zoodle recipes, be sure to check out my Cajun Shrimp Zoodles and my Guyanese Chow Mein recipe, you will love them!
What are zoodles?
In short zoodles are noodle that are made from the zucchini or courgette as they are called in the UK.
The name comes from combining the word "zucchini" with ""noodles". These noodles are made by using either a julienne peeler, vegetable peeler or spiraliser.
The aforementioned creates long thin strands which resemble noodles.
Unlike pasta which is made from wheat because zoodles are made from vegetables they are the perfect choice for health enthusiasts.
Ingredients you will need
- Chicken - You can use either chicken breast fillets or even boneless and skinless thighs in this recipe like I have. Just make sure to thoroughly trim off the excess fat.
- Bell peppers - I use red, yellow and green, they add great colour and texture to the dish.
- Red onion/garlic - I used red onion purely for colour and garlic for optimal taste, but use which ever onion you like!!
- Cajun seasoning - You can use store bought seasoning or easily make your own. I've used my own cajun seasoning which is so much better!
- Mushrooms and tomatoes - This is a great meal to pack full of fresh veggies and it's a great dish to use up anything you have in your fridge.
- Zucchini - For the zoodles! Use a sprializer to make them into long noodles.
- Olive oil - For sauteing the olive oil although coconut oil works fine too.
- Black pepper/pink salt - To ehance the taste.
The steps
- Prepare the zucchini by slicing off the tips and removing the peel.
- Use a spiraliser or a vegetable peeler to make long thin noodles then set aside.
- Place the chicken in a medium sized bowl.
- Season with the cajun seasoning,½ teaspoon black pepper and ½ teaspoon pink salt.
- Wrap the bowl with saran wrap (cling film) and leave to infuse for several hours or preferably overnight.
- Unwrap the bowl and preheat a large frying pan or skillet on medium heat with olive oil.
- Sear the chicken, this will take 10-15 minutes. During the given time, the meat may extract its own juices, if it does, carefully increase the heat to high while supervised to cook off the liquid which will lock in more flavour.
- Add the bell peppers, mushrooms and cook for a few minutes.
- Add the tomatoes and cook for another few minutes. At this point you can add a few tablespoons of warm water before proceeding with steaming however it shouldn't be needed.
- Put the lid on the frying pan and leave to simmer for about 5-7 minutes or until the vegetables are tender.
- Remove the lid then fold in the zucchini with the rest of the ingredients.
- Do a taste test and add any additional black pepper, pink salt and cajun seasoning.
Frequently asked questions
No, you don't need to leave the chicken to marinate overnight although it is recommended as leaving the meat to marinate helps the flavours to infuse on a much deeper level.
If you are pushed for time, you can season the meat and leave it infuse for 1-4 hours instead, just make sure to sear the thoroughly in order to lock in the flavour.
This dish is best served as soon as it is cooked.
With that being said, you can prepare the vegetables by chopping and peeling them ahead of time (the day before).
You can also
although you can get ahead of things by prepping the veggies and marinating the chicken up to 24 hours ahead of time and keep everything covered in the fridge.
Notes and tips
- I used 4 tablespoons of my Cajun Seasoning, however do keep in mind that this is a spicy seasoning so feel free to adjust the amount of seasoning to your preference.
- Feel free to add any other additional vegetables such as green beans, carrots, corn, sugar snaps etc..
- Zucchinis are known as courgettes in the UK.
- If you want your bell peppers and mushrooms to have more of a crunch to them then don't steam them, simply skip this step.
- If you don't have a spiraliser then can use a julienne/vegetable peeler, mandolin slicer although the results will differ from using a spiraliser.
- It is best to serve the dish immediately, any leftovers can be stored in the refrigerator for 24 hours and reheated in the mircowave the next day.
- Freezing isn't recommended because the texture of the noodles will be limp and water logged.
More chicken recipes to try
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Cajun Chicken Bowls
Ingredients
- 2 zucchinis
- 1-1½ lb chicken (680g)(breast or boneless/skinless chicken thighs) chopped
- 4 tablespoon cajun seasoning + ½ teaspoon black pepper and ½ teaspoon pink salt
- 2 tablespoon olive oil
- 1 medium red onion sliced
- 4 garlic cloves minced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 green bell pepper chopped
- 1 cup mushrooms sliced
- 2 tomatoes chopped
- black pepper and pink salt to taste.
- extra cajun seasoning to taste
Instructions
- Prepare the zucchini by slicing off the tips and removing the peel.
- Use a spiraliser or a vegetable peeler to make long thin noodles then set aside.
- Place the chicken in a medium sized bowl.
- Season with the cajun seasoning,½ teaspoon black pepper and ½ teaspoon pink salt.
- Wrap the bowl with saran wrap (cling film) and leave to infuse for several hours or preferably overnight.
- Unwrap the bowl and preheat a large frying pan or skillet on medium heat with olive oil.
- Sear the chicken, this will take 10-15 minutes.
- During the given time, the meat may extract its own juices, if it does, carefully increase the heat to high while supervised to cook off the liquid which will lock in more flavour.
- Add the bell peppers, mushrooms and cook for a few minutes.
- Add the tomatoes and cook for another few minutes. At his point you can add a few tablespoons of warm water before proceeding with steaming however it shouldn't be needed.
- Put the lid on the frying pan and leave to simmer for about 5-7 minutes or until the vegetables are tender.
- Remove the lid then fold in the zucchini with the rest of the ingredients.
- Do a taste test and add any additional black pepper, pink salt and cajun seasoning.
Gina says
How many serving does this recipe have? Plan on making this tonight! ?
Charla says
Hi Gina, Serving is approximately 4 people
Charla says
Hi Maryanne, thank you for providing some feedback on the recipe. Yes it is quite hot but I'm glad you were able to tailor the recipe to your enjoyment :).
Briona says
Your food looks yummy!
Charla says
Thank you!
foodwarrior says
Zoodles? Well, that's different. Now I have alternatives to store bought, expensive organic spinach//beet pastas. SInce I have yet to find sprouted pastas in my area. I can't wait for your review on the spiralizer.