Chicken Gyro

Grilled Chicken Gyro

It's so easy to make your own Greek chicken gyros at home! Full of flavor the simple marinated chicken is perfect for easy family lunches and main meals.
Course: Main Course, Sandwich
Cuisine: American, Greek
Prep Time: 10 mins
Cook Time: 10 mins
Marinating time: 30 mins
Total Time: 20 mins
Servings: 6 servings
Calories: 214kcal
Author: Yumna Jawad


  • 1 ½ pounds boneless skinless chicken breasts
  • ¼ cup olive oil
  • 2 tablespoons lemon juice plus 1 tablespoon zest
  • 1 teaspoon oregano
  • 4 garlic cloves pressed
  • ½ teaspoon salt
  • ¼ teaspoon pepper


    • Pat chicken dry and pound chicken if some parts are too thick. Combine the olive oil, lemon juice, oregano, garlic, salt and pepper in a bowl or resealable freezer bag. Add chicken and toss well to combine. Marinate for at least 30 minute
  • Preheat grill or grill pan to medium high heat. Place chicken on the grill for 5-7 minutes. Use tongs to flip over and cook until juices run dry, approximately 5-7 more minutes. Discard extra marinade.
  • Remove chicken from the grill and allow to rest for 5 minutes before slicing
  • Serve in a pita with vegetables and tzatziki sauce, if desired.


Storage: Store any leftovers in an airtight container. They will last about 2-3 days in the fridge.
Make Ahead Tips: You can make the marinade up to a week in advance, and you can marinate the chicken for up to 24 hours in advance.
Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used. It does not include the pita, tzatziki sauce or the vegetables.


Calories: 214kcal | Carbohydrates: 1g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 326mg | Potassium: 428mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

Pollo Relleno

In this pollo relleno recipe, the chicken is stuffed with poblano pepper, aromatic vegetables, Cajun seasoning and Monterey jack cheese. An herby-cornmeal crust provides a nice crispy texture! Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. In a saucepan cook poblano pepper, onion and celery in 1 teaspoon oil over medium-high heat until tender. Stir in parsley, the 1/8 teaspoon Cajun seasoning and the oregano. Set aside.
  • Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound each chicken breast half to about 1/4 inch thick. Remove plastic wrap.
  • In a shallow dish combine cornmeal and the 1/2 teaspoon Cajun seasoning. Place egg whites in another dish; beat lightly.
  • For each roll, spread about 1/4 cup of the vegetable mixture near an edge of the chicken breast. Sprinkle with 1 tablespoon of the cheese. Fold in the side edges; roll up from edge with the vegetable mixture.
  • Dip rolls into egg whites and coat with cornmeal mixture. Place rolls, seam side down, in a greased foil-lined shallow baking pan. Coat with cooking spray. Bake, uncovered, for 35 to 40 minutes. Sprinkle chicken with remaining 1/4 cup shredded cheese. Bake about 5 minutes more or or until chicken is no longer pink (170F). To serve, transfer chicken to four serving plates.


Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Serve with Greens and Couscous and steamed carrot sticks.

Nutrition Facts

328 calories; 8.7 g total fat; 3.6 g saturated fat; 110 mg cholesterol; 243 mg sodium. 698 mg potassium; 14.5 g carbohydrates; 1.2 g fiber; 2 g sugar; 45.4 g protein; 660 IU vitamin a iu; 153 mg vitamin c; 25 mcg folate; 153 mg calcium; 3 mg iron; 67 mg magnesium;

Lasagna Roll Ups

Lasagna Roll Ups

PREP TIME15 hours
TOTAL TIME16 hours

These Lasagna Roll Ups are an easier approach to this classic Italian comfort food dish of layered pasta, meat, and cheese. Simple prep and easy assembly means this is a lasagna dinner you can have on the table any day of the week!
COURSEDinner, Main Course
CUISINEAmerican, Italian, Italian American


  • 12 lasagna noodles cooked according to package directions
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup parmesan cheese
  • 2 tablespoons chopped fresh parsley


  • 1 lb. ground beef
  • 1/2 large onion, chopped
  • 4 cloves garlic minced
  • 1 (24-ounce) jar marinara sauce
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste


  • 1 (15-ounce) container ricotta cheese
  • 1 egg
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Preheat oven to 375 degrees F. Spray a 9x13" baking dish with cooking spray.
  2. Cook the noodles according to the package directions, then drain and lay them flat on a baking sheet without overlapping. Set aside.
  3. In a large skillet, brown the ground beef with the chopped onion and garlic. Add the marinara sauce and simmer for 5 minutes. Season with salt and pepper to taste.
  4. In a large bowl, combine the ricotta cheese, egg, mozzarella cheese, parmesan cheese, basil, oregano, garlic powder, salt, and pepper. Stir well.
  5. To assemble, spoon about 1/2 cup of sauce into the bottom of the pan and spread it around as evenly as possible. Set aside another 1 cup of the sauce for topping the lasagna roll ups.
  6. Divide the ricotta mixture evenly between the lasagna noodles, using the back of a spoon to spread it down one side of each noodle. Add a spoonful of sauce to each noodle, spreading it on to of the cheese mixture.
  7. Roll up each noodle and transfer to the baking dish, arranging them in rows. Spoon the reserved sauce on top, then sprinkle with the remaining mozzarella cheese. Cover with foil and bake for 30 minutes, then uncover and bake for 10 minutes more until the cheese is melted and the lasagna roll ups are hot.
  8. Sprinkle with the chopped fresh parsley and serve.
Nutrition Facts
Lasagna Roll Ups
Amount Per Serving
Calories 609Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 14g70%
Cholesterol 126mg42%
Sodium 754mg31%
Potassium 416mg12%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 3g3%
Protein 36g72%
Vitamin A 565IU11%
Vitamin C 3mg4%
Calcium 421mg42%
Iron 3mg17%
* Percent Daily Values are based on a 2000 


With a simple spice rub, the chicken is cooked so quickly on the stovetop! Dice into small pieces and serve with pico, avocado + lime!

I think this will be my go-to weeknight meal for the next few weeks. No, wait, months probably.
Because, guys, we just brought home a little baby corgi brother for Butters. So to say my hands will be full with these two little buggers is clearly an understatement.
So enter the easiest weeknight chicken tacos ever.

With a simple spice rub – chili powder, cumin, paprika, oregano, garlic powder – the chicken is seasoned just right, thrown on the skillet and cooked through completely before dicing them up into bite-size pieces.

Serve in warmed tortillas with desired toppings – pico de gallo (store-bought shortcut is just fine here!), diced avocado, cilantro and freshly squeezed lime juice is my favorite combo right now!
Easy Chicken Tacos - With a simple spice rub, the chicken is cooked so quickly on the stovetop! Dice into small pieces and serve with pico, avocado + lime!


With a simple spice rub, the chicken is cooked so quickly on the stovetop! Dice into small pieces and serve with pico, avocado + lime!


    • 2 teaspoons chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste,
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 tablespoon canola oil
  • 12 mini flour tortillas, warmed
  • 1 cup pico de gallo, homemade or store-bought
  • 1 avocado, halved, peeled, seeded and diced
  • 1/2 cup chopped fresh cilantro leaves
  • 1 lime, cut into wedges


  1. In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture.
  2. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
  3. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

Garlic Butter Chicken & Broccoli

Winner winner chicken dinner! There truly is nothing better than a quick a tasty chicken recipe that will get the dinner on the table in no time. Quick chicken breasts recipes are my bread and butter and help me get the dinner on the table FAST during the hectic weeknights
This 15-minute garlic butter chicken is a true gem and will become a family favorite of yours. The chicken is sliced thin so it cooked super fast and is seared in a buttery garlic and cilantro sauce that is out of this world.

The recipe is so versatile and easy to adjust to taste and the chicken can be served in so many ways. It can be served with a side of steamed veggies, zucchini pasta, or fresh greens if you are on a keto diet or served with a side of veggies and pasta.
15 Minute Garlic Butter Chicken (Keto)

To make 15 Minute Garlic Butter Chicken You Will Need:

  • Chicken breasts: cut in half horizontally to make two thin chicken breasts so they cook evenly and quickly
  • Garlic: This recipe is all about the garlic so you really want to use fresh garlic if you can.
  • Butter: Butter is the sauce of the recipe and adds so much flavor to the chicken so I highly recommend it. If you are not eating butter, it can also be subbed with light olive oil.
  • 15 Minute Garlic Butter Chicken (Keto)
    Chicken breasts cooked in a fragrant garlic butter and herb sauce in under 15 Minutes. 
    4.78 from 9 votes
    Course: Dinner
    Cuisine: American
    Keyword: breasts, chicken, keto, one pan, quick
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4 people
    Calories: 150kcal


    • 2 medium chicken breasts cut in half horizontally
    • 1 tablespoon olive oil
    • 1 teaspoon Italian season
    • Salt and pepper to taste
    • Crushed red chili pepper flakes optional
    • 2 tablespoons butter
    • 3-4 cloves garlic minced
    • 2 tablespoon freshly chopped parsley or cilantroCilantro: Lots of fresh cilantro (stems and leaves). If you’re not a fan of cilantro, replace it with parsley, dill or your favorite fresh herbs. 15 Minute Garlic Butter Chicken (Keto)


    • Cut chicken breasts in half to make 4 thin chicken fillets. Season with Italian seasoning, salt, pepper, and crushed red pepper. 
    • Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the chicken and cook 3-4 minutes per side or until golden and crispy. Remove from pan and set aside. 
    • Reduce heat to low-medium and add 2 tablespoons butter to the pan along with the garlic, fresh herbs, and a pinch of crushed red pepper flakes. Stir the garlic and herbs into the melted butter. 
    • Return chicken to pan and drizzle sauce on chicken. Cook for another 1-2 minutes or until the garlic is golden and fragrant. Serve with a side of pasta, veggies, or rice. 




    Serving: 1chicken fillet | Calories: 150kcal | Carbohydrates: 1g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 116mg | Potassium: 218mg | Fiber: 0g | Sugar: 0g | Vitamin A: 205IU | Vitamin C: 1.4mg | Calcium: 15mg | Iron: 0.4mg


This shrimp pasta features creamy Mozzarella sauce, sun-dried tomatoes, basil, and red pepper flakes.  Easy weeknight dinner!

You’ve come to the right place for shrimp recipes!  I’ve made all kinds of shrimp pasta through the years, such as creamy shrimp pasta with mushrooms and pesto shrimp pasta, and this recipe definitely stands out as one of my favorites!

This recipe features creamy Mozzarella sauce with sun-dried tomatoes and basil.  If you enjoy these flavors but prefer a different type of protein as opposed to shrimp, you can try this sun-dried tomato chicken pasta or delicious scallop pasta.

Shrimp Pasta


This shrimp pasta a ridiculously easy recipe which makes it a perfect choice for a weeknight dinner.  The recipe pretty much involves only 4 steps.
  1.  First, the shrimp is cooked in olive oil with lots of garlic.  And, while you do it, your kitchen will smell so good!
  2. Then, make the cream sauce by sautéing sun-dried tomatoes and garlic, adding cream, basil, red pepper flakes, paprika.
  3. Next, Cook the pasta according to package instructions.  Drain.
  4. Finally, combine everything together: shrimp, pasta, and the cream sauce! YUM!
Shrimp Pasta


  • What is Half-and-half?  To keep it simple, Half-and-half is the US milk product that combines half whole milk and half heavy cream to form a lighter cream.
  • Substitute 1/2 cup of milk + 1/2 cup of heavy cream for 1 cup of half-and-half.


  • Store leftovers in an airtight container, refrigerated, for up to 4 days.
  • To reheat, add a small amount of milk or chicken broth (or water) to shrimp pasta and reheat gently over medium-low heat until the sauce just starts to bubble. At this point, turn heat to low, and continue reheating the pasta, without simmering.
  • Keep your eyes on keeping the heat medium or low. If reheated over high heat, the cream will separate.


  • The creamy sauce does not retain its texture well when frozen. Therefore, I do not recommend freezing the creamy shrimp pasta.


  • Use gluten-free brown rice penne or any other type of gluten-free short pasta. You can use gluten-free lentil penne or gluten-free quinoa pasta.
  • Cook gluten-free pasta according to package instructions. Then drain and rinse with cold water to prevent gluten-free pasta from getting mushy and sticking together.


  • Use sun-dried tomatoes in oil.  They are usually sold in glass jars.  Drain sun-dried tomatoes from oil as much as you can before using them in this recipe.  Do use oil from the jar to saute shrimp with garlic.
  • Be careful not to overcook the shrimp.  Do keep in mind that it’s really easy to overcook the shrimp which will make it tough and rubbery and not so tasty.  That’s why it’s important to have all ingredients ready to go and make this recipe as fast as you can and serve it immediately!  That way you won’t give a chance to shrimp to sit around and cook in its own juices.
  • Use short pasta (penne) – that allows the sauce to coat every single bite!
  • Make sure to season the shrimp pasta with just enough salt to bring out of the flavors of basil and sun-dried tomatoes.  Do not add too much salt but do not skimp on it, either.


It’s so easy to overcook the shrimp. However, what is great about this recipe is that even if you do overcook the shrimp, you will hardly notice it as the shrimp will be coated in the most delicious creamy sauce that will keep the shrimp moist and tender!
Creamy Mozzarella Shrimp Pasta

Creamy Mozzarella Shrimp Pasta

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Delicious shrimp pasta with mozzarella cheese alfredo sauce is made from scratch with sun-dried tomatoes, basil, red pepper flakes, paprika, and cream.  You'll have a perfectly cooked shrimp: soft and tender and never dry or rubbery!
Course: Main Course
Cuisine: American, Italian
Servings4 servings
Calories632 kcal
  • 8 oz penne pasta (for gluten free version, use gluten free brown rice pasta)
  • 2 tablespoons olive oil (drained from sun-dried tomatoes jar or just use regular olive oil)
  • 1 pound shrimp (without shells, and deveined)
  • 3 garlic cloves minced
  • 1/4 teaspoon salt
Creamy Sauce:
    • 4 oz sun-dried tomatoes (without oil)
    • 4 garlic cloves minced
    • 1 cup half and half
    • 1 cup mozzarella cheese shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
    • 1 tablespoon dried basil (if using fresh basil you can add more)
  • 1/4 teaspoon red pepper flakes crushed, add more to taste
  • 1/8 teaspoon paprika
  • 1/2 cup reserved cooked pasta water (or more)
  • 1/4 teaspoon salt
How to cook pasta
  1. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.
How to cook shrimp
  1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing the shrimp as described below:
  2. Heat 2 tablespoons olive oil (reserved from the sun-dried tomatoes jar - see the note above, or use regular olive oil) in a large skillet on medium-high heat. 
  3. Add shrimp with minced garlic.  Cook the shrimp on one side for about 1 minute, until shrimp turns pink or golden brown on that side. While it cooks, sprinkle salt over the shrimp to cover every single shrimp.
  4. Make sure not to crowd the shrimp in the skillet, otherwise, moisture will form and shrimp won't sear right. 
  5. After 1 minute, flip the shrimp over to the other side and cook for about 30 seconds or 1 minute more. 
  6. The shrimp should be golden color or pink on both sides and not overcooked.
  7. Remove the shrimp to a plate, being careful to leave all the oil in the skillet.
How to make creamy Mozzarella sauce
  1. To the same skillet, add sun-dried tomatoes (drained from oil and sliced into smaller chunks, if needed) and more minced garlic.
  2. Saute sun-dried tomatoes in olive oil (remaining from shrimp) on medium heat, stirring, for 1 minute until the garlic is fragrant. The skillet should be hot.
  3. Add half and half to the hot skillet with sun-dried tomatoes and bring to boil. 
  4. Add shredded cheese to the skillet, and quickly stir in while boiling. Immediately reduce to simmer.
  5. Continue cooking the sauce on low simmer heat, constantly stirring, until all the cheese melts and the creamy sauce forms. 
  6. If the sauce is too thick, add a small amount of half-and-half or reserved cooked pasta water. 
  7. Add basil, crushed red pepper flakes, paprika. Stir.
  8. Add 1/4 teaspoon of salt gradually, stirring on low heat and tasting (you might need slightly less than 1/4 teaspoon).
How to assemble shrimp pasta
  1. Add cooked pasta to the sauce, and reheat gently on medium heat. 
  2. Add the cooked shrimp, stir it in. 
  3. Taste, and season with more salt, if needed. 
  4. If the sauce is too thick, add a small amount of half-and-half or reserved cooked pasta water. 
  5. Let everything simmer on low heat for a couple of minutes for flavors to combine.
  6. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

Air Fryer Cajun Chicken and Vegetables

This air fryer cajun chicken and vegetables recipe is as simple as throwing some diced chicken breast and veggies in a bowl with olive oil and seasoning, give it a toss, and air frying for about 20 minutes. It makes super high volume servings so if you have trouble staying full, this recipe will help.

For example, you could eat 3 servings (9 ounces!) of this cajun chicken and veggies mix-up and get 33 grams of protein with only 255 calories, 9 grams of carbs, and 3 WW SmartPoints! And the recipe makes 10 servings so you’ll have enough to feed the whole crew or hoard some as meal prep for the week.

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Air Fryer Cajun Chicken and Veggies Recipe Walkthrough

This recipe really is as simple as I made it sound above. So, you won’t need much of a walkthrough, but I’ll cover ingredient modification notes below.

You’ll find a printable recipe card at the bottom of this post. I’ve included notes in the recipe for making this recipe in a skillet or baking in the oven as well. 

Mix Diced Chicken Breast with Cajun Seasoning and Olive Oil

boneless skinless chicken breast with Louisiana cajun seasoning

I tested several cajun seasonings and ratios for this recipe, and I ultimately landed on a blend of cajun seasoning and standalone herbs and spices.

The key difference to take note of will be the salt content. Louisiana Fish Fry cajun seasoning has 290mg of sodium per 1/4 teaspoon. If you’re using the base recipe with another cajun seasoning, you’ll want to come close to avoid an overly salty finished product.

As an example, the Tony Chachere’s Creole Seasoning I used in my Cajun Pasta Bake and Cajun Mac and Cheese has 340mg per 1/4 teaspoon. When you’re using a tablespoon, that 50mg difference adds up to a 600mg difference. That’s probably enough for most to notice in the finished product. 
chicken breast, zucchini, bell pepper, and grape tomatoes with cajun seasoning and olive oil

To avoid the salty dilemma altogether, you can use a salt-free cajun seasoning. I tested a batch with 2 tablespoons of Frontier Co-Op’s cajun seasoning (salt free) with added salt and black pepper. You’ll see those notes in the recipe card.

Air Fry the Cajun Chicken and Vegetables for 20-22 Minutes, Shaking Twice

cajun chicken and vegetables in the air fryer basket
I use a 6.5 quart Ninja Foodi for air frying. You may need to modify the cook time for different types of air fryers, especially different sizes. More surface area (larger baskets) will cook faster. And it’s worth mentioning, I’m not sure you’ll be able to fit all of the chicken and veggies in a smaller basket here.


Be sure to shake multiple times during air frying to achieve even cooking. Like I mentioned in my sweet chili air fryer chicken and brussels sprouts and air fried jerk chicken, a food thermometer makes life SO much easier when it comes to cooking proteins. When you’re cooking a big batch of chicken and vegetables like this, a thermometer allows you to check pieces of chicken in different spots in the air fryer basket
Here’s the thermometer I use: Kizen Instant Read Food Thermometer ($22 on Amazon)
cajun chicken and vegetables after air frying

Serving Notes

Like I mentioned earlier, I tested several variations on this recipe. So I guess you could say I’m an expert at consuming at this point. It’s hard to beat serving it over rice with a squeeze of fresh lemon, but you could certainly get more creative. A few ideas:
  • Toss with pasta and an alfredo sauce, top with shredded mozzarella and parmesan, and pop it under the broiler for a few minutes. Inspired by my Italian Sausage Pasta and Veggie Bake.
  • Keep it high volume with cauliflower rice or make that decision less meh with a mix of real rice and cauli rice like in my Tex-Mex Ground Beef and Rice Skillet.
  • For leftover cajun chicken and vegetables, you could throw some on top of a cast iron pizza or low fat air fryer pizza.
And that’s a wrap. There’s a comment section at the bottom of this post in case you have any additional recipe questions. Otherwise, enjoy your air fryer cajun chicken! 
Air Fryer Cajun Chicken and Vegetables

Air Fryer Cajun Chicken and Vegetables

yield: 10 SERVINGS
prep time: 10 MINUTES
cook time: 25 MINUTES
total time: 35 MINUTES
Chicken breast, zucchini, red bell pepper, and grape tomatoes tossed in olive oil and cajun seasoning.


  • 1 lb Boneless Skinless Chicken Breast, diced
  • 2 Tbsp (32g) Olive Oil
  • 1 Tbsp Cajun Seasoning*
  • 2 tsp Garlic Powder
  • 2 tsp Black Pepper
  • 1 tsp Onion Powder
  • 1 tsp Smoked Paprika
  • 1/8 tsp Dried Oregano
  • 1/8 tsp Dried Thyme
  • 1 pint Grape or Cherry Tomatoes
  • 1 Red Bell Pepper, diced
  • 1 large Zucchini, diced


  1. Mix the diced chicken breast with the olive oil, cajun seasoning and additional dry spices/herbs. Stir to fully coat the chicken before adding the tomatoes, bell pepper, and zucchini. Stir well.
  2. Transfer the chicken and vegetables to the air fryer basket and cook at 400ºF for 8 minutes. Stir and cook for an additional 8 minutes at 400ºF. Repeat once more, cooking for a total 20-22 minutes or until the chicken reaches an internal temp of 165ºF.
  3. Serve over rice with a fresh squeeze of lemon juice and enjoy!


*Most cajun seasonings can be quite salty. If you'd like to use cajun seasoning on its own without the additional spices/herbs, use 2 tablespoons of a salt free cajun seasoning + 1 tsp of salt and pepper. Then salt to taste after the cooking. I tested this method using Frontier Co-op Cajun Seasoning.

For Stovetop Cajun Chicken

Split the olive oil and spices in half, seasoning the chicken and vegetables separately. Cook the chicken in a large skillet over medium-high heat for 8-10 minutes (until chicken reaches 165ºF) and set aside to rest. Cook the bell pepper and zucchini in the same skillet for 6-8 minutes before adding the tomatoes. Cook for 2-3 minutes until they start to wrinkle before adding the chicken back to the skillet and tossing everything together.

For Oven Baked Cajun Chicken

Mix everything together and do a sheet pan style bake at 400ºF for 15-20 minutes or until the chicken reaches 165ºF. You can line the sheet pan with aluminum foil for easier cleanup.

Nutrition Information Notes

  • Each 3-ounce serving has 1 WW SmartPoint (blue).
  • Since veggies come in all shapes and sizes, I recommend weighing your finished product if you need ultra accurate serving sizes. (My finished products averaged ~ 30 ounces total.)
 YIELD: 10 Servings SERVING SIZE: 3 ounces