Cajun Chicken Bowls
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.
Servings 4 people
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.