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- 4 boneless, skinless chicken breasts - 2 bell peppers (red and yellow), sliced - 1 red onion, sliced - 3 tablespoons Cajun seasoning - 2 tablespoons olive oil - 4 cloves garlic, minced - Salt and pepper to taste - Fresh parsley, for garnish To start, you need fresh ingredients. The chicken will be the star, and it should be boneless and skinless for easy cooking. The bell peppers add color and crunch. I like using red and yellow for a bright look. The red onion gives a sweet bite that pairs well with the spice. Next, we move to the marinade. Cajun seasoning brings that bold flavor. You can buy it or make your own. Mix it with olive oil and minced garlic. This mix will coat the chicken and veggies, infusing them with flavor. Don't forget to season with salt and pepper. They help bring out the taste of all ingredients. Finally, fresh parsley adds a nice touch. It brightens the dish and adds a pop of color. This simple list of ingredients makes the Cajun Chicken and Peppers Sheet Pan a delight. You can feel good about using fresh, tasty items, which makes for a great meal. - Preheat your oven to 400°F (200°C). - In a small bowl, mix Cajun seasoning with olive oil and minced garlic. This is your marinade. - Take your chicken breasts and rub half of the marinade on them. - Place the chicken on a large sheet pan. Make sure they are spread out. - In a mixing bowl, combine sliced bell peppers and red onion. - Drizzle the remaining marinade over the veggies. Toss them well. Add salt and pepper to taste. - Now, arrange the seasoned chicken on one side of the sheet pan. - Spread the veggies on the other side. - Roast everything in the oven for 25-30 minutes. Check if the chicken is cooked through. It should reach 165°F (74°C). The veggies should be tender and bright. To make sure the chicken is safe to eat, it must reach 165°F (74°C). Use a meat thermometer to check. This tool makes it easy to get the right temperature. If you want tender and juicy chicken, brine it in saltwater for a few hours. You can also let it rest after cooking. This keeps the juices inside and makes it taste better. Cajun seasoning packs a punch, but you can adjust it to fit your taste. Start with a little and add more if you like it spicy. You can also mix in fresh herbs such as rosemary or thyme. These add depth and bring a fresh taste to your dish. Try adding these herbs when you marinate the chicken. A great way to make your dish look good is to garnish it with fresh parsley. This adds color and a fresh flavor. You can serve Cajun chicken with rice or crusty bread. This creates a complete meal that everyone will love. Enjoy the colors and flavors on your plate! {{image_2}} You can switch the chicken for shrimp or tofu. Shrimp cooks fast and adds a sweet flavor. Just adjust your cooking time to about 10-15 minutes. Tofu gives a nice texture and soaks up the marinade well. Press the tofu to remove water and cut it into cubes before marinating. Both options keep the meal exciting and tasty. Feel free to mix in other colors of bell peppers. Green, orange, or even purple peppers add beauty and flavor. You can also include zucchini or mushrooms. They add a soft texture and absorb the Cajun spices. Just remember to slice them evenly so they cook well. This way, you enjoy a colorful and healthy dish. Want it milder? Use less Cajun seasoning. You can also add more olive oil to tone it down. For those who love heat, add cayenne pepper or red pepper flakes. Start with a little and taste as you go. Adjust to your liking for the perfect spice level. Enjoy experimenting to find your ideal heat! To keep Cajun Chicken and Peppers fresh, store leftovers in the fridge. Use airtight containers to prevent moisture loss. Glass containers work well for easy reheating. If you use plastic, ensure it is BPA-free for safety. Label the containers with the date. This way, you know when to eat them. Leftovers can last in the fridge for up to four days. When reheating, keep the chicken and veggies moist. You can use the oven, microwave, or stovetop. For the oven, set it to 350°F (175°C). Place the food in a baking dish and cover it with foil. This helps keep it juicy. Heat for about 15-20 minutes. For the microwave, use a microwave-safe plate. Heat in 1-minute bursts, stirring in between. On the stovetop, add a splash of water and cover. Cook on low until warmed through. To freeze leftovers, allow them to cool completely first. Place them in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label the bags with the date. You can freeze Cajun Chicken and Peppers for up to three months. To thaw, move the food to the fridge overnight. Reheat as mentioned above. This keeps the flavors and textures just right. Yes, you can use frozen chicken. Just remember to thaw it first. Thawing helps it cook evenly. I suggest putting the chicken in the fridge overnight. If you forget, you can thaw it in cold water for an hour. This dish pairs well with rice or quinoa. You can also serve it with a fresh salad. For a hearty side, try garlic bread or mashed potatoes. These sides soak up the Cajun flavors nicely. Yes, this recipe is great for meal prep. You can make it in advance and store servings in containers. It stays fresh in the fridge for up to four days. Just reheat when you're ready to eat. If you use smaller chicken pieces, cut the cooking time. Cook them for about 15 to 20 minutes. Always check the internal temperature. It should reach 165°F (74°C) for safety. Absolutely! You can cook this dish in a skillet. Just heat the skillet over medium-high heat. Sear the chicken first, then add the vegetables. Stir and cook until everything is done. This method is quick and still tasty. This blog post shared a tasty Cajun chicken recipe with bell peppers and onions. You learned how to marinate chicken, prepare vegetables, and roast them together. I also shared tips for perfect chicken, flavor adjustments, and serving ideas. You can switch proteins or veggies and adapt spice levels to suit your taste. Perfect for meal prep, this dish is simple and quick. Remember, enjoy this meal, share it, and get creative!

Cajun Chicken and Peppers Sheet Pan

Savor the delicious flavors of Cajun Chicken and Peppers Sheet Pan with this easy, one-pan recipe! Perfect for busy weeknights, it features juicy chicken breasts paired with vibrant bell peppers and onions, all infused with spicy Cajun seasoning. In just 40 minutes, you can whip up a meal that’s both hearty and healthy. Click through now to explore this mouthwatering recipe and bring the taste of New Orleans to your table!
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Ingredients
  

4 boneless, skinless chicken breasts

2 bell peppers (red and yellow), sliced

1 red onion, sliced

3 tablespoons Cajun seasoning

2 tablespoons olive oil

4 cloves garlic, minced

Salt and pepper to taste

Fresh parsley, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, mix the Cajun seasoning with olive oil and minced garlic to create a marinade.

      Place the chicken breasts on a large sheet pan and rub half of the Cajun marinade all over them.

        In a mixing bowl, combine the sliced bell peppers and red onion. Drizzle the remaining marinade over the vegetables and toss to coat.

          Arrange the seasoned chicken on one side of the sheet pan and spread the peppers and onions on the other side.

            Season everything with salt and pepper to taste.

              Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

                Allow to rest for a few minutes before slicing the chicken.

                  Sprinkle fresh parsley over the chicken and vegetables for garnish before serving.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4