CAST IRON CAJUN CHICKEN
My husband, Adam is a Fireman and is always coming home with yummy dinner ideas from the Firehouse. This one pan Cajun chicken is super easy to make for dinner and makes the BEST leftover lunches. This recipe is super flexible, so if you want to adjust the serving sizes or increase more of something you like - GO FOR IT!
Recipe Source: Simply Home Cooked
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Ingredients
2 lbs/900 grams Chicken Thighs
½ tsp Cajun seasoning
4 tbsp/64 grams Olive Oil
3 Medium/600 grams Sweet Potatoes
3 cups/250 grams Baby Carrots (This recipe was created before we moved the carrots over to a carb)
2 cups/210 grams crimini mushrooms
1 cup/37 grams onion chopped
3 TBSP Cajun seasoning (Feel free to add in more!)
3 chopped garlic clove
If you can’t find a cajun seasoning here it a homemade recipe!
2 tablespoons garlic powder.
2 tablespoons Italian seasoning.
2 tablespoons paprika.
2 tablespoons salt.
1 tablespoon black pepper.
1 tablespoon cayenne pepper.
1 tablespoon dried thyme.
1 tablespoon onion powder.
Instructions
In a bowl combine the chicken, cumin, Cajun seasoning, and olive oil.\
Heat a cast iron pan over high heat and brown both sides of each chicken piece.
Meanwhile cut the potatoes in half. Then cut mushrooms and onions into wedges.
In a separate bowl, combine the potatoes, baby carrots, mushrooms, onion, cumin, Cajun seasoning, chopped garlic cloves and olive oil.
Place into the cast iron pan and cover with foil. Bake at 400 degrees Fahrenheit for 1 hour. Remove the foil in the last 15 minutes of cooking.
Template Breakdown:
24 Servings Protein
4 Servings Fat
9 Servings Veggies
6 Servings Carb
This is a perfect example of a recipe you can adjust to work best for your template! Play around with the numbers to make it work for your meals!