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Cajun Chicken Bake
with Roasted Veggies and Chipotle Crema
Cheesy, crunchy and smoky come together in the ultimate rice and chicken bake. This Cajun-style dinner will be one to remember!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
6 g
Garlic
160 g
Sweet Bell Pepper
200 g
Zucchini
2 unit
Chicken Breasts
¾ cup
Basmati Rice
1 unit
Chicken Broth Concentrate
1 tbsp
Cajun Seasoning
(Contains Sulphites)
56 g
Corn Kernels
½ cup
Cheddar Cheese, shredded
(Contains Milk)
6 tbsp
Sour Cream
(Contains Milk)
1 tsp
Chipotle Powder
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high.Wash and dry all produce.Heat Guide for Step 5:1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then garlic and rice. Cook, stirring often, until fragrant, 1 min. Add 1 1/4 cups water (dbl for 4 ppl) and broth concentrate. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, core, then cut peppers into 1/2-inch pieces. Quarter zucchini lengthwise, then cut into 1/2-inch thick half-moons. Toss zucchini, peppers and half the Cajun Seasoning with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Broil in middle of oven, tossing halfway through cooking, until tender-crisp, 4-6 min.
While veggies cook, pat chicken dry with paper towels, then cut into 1-inch pieces.Sprinkle over remaining Cajun seasoning. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, turning strips occasionally, until golden-brown and cooked through, 6-8 min.** Transfer to a plate.
When rice is done, fluff with a fork and season with salt. Transfer to an 8x8-inch baking dish (9x13-inch for 4 ppl), then stir in roasted veggies and corn. Top with chicken, then sprinkle over cheese. Broil in middle of oven, until cheese melts, 3-4 min. (TIP: Keep your eye on it so it doesn't burn!)
While chicken bake broils, stir together sour cream and 1/8 tsp chipotle powder in a small bowl. (NOTE: Reference Heat Guide.) Season with salt and pepper.
Divide Cajun chicken bake between plates. Dollop over chipotle crema.
