dinner · lunch · Cajun-inspired
Cajun-Spiced Chicken & Carrot Rice Skillet
A spicy rice skillet with chicken breast, carrot, and a cajun-spiced finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 3 cups polenta
- 1½ lb chicken breast, cut into pieces
- 4 cups carrot, sliced
- 1 tbsp olive oil
- ½ tsp salt
- 2 tsp paprika
- 1 tsp thyme
- ¼ tsp cayenne pepper
- ½ cups scallion
Equipment
Large skillet
How to make it
- 1
Heat the olive oil in a large skillet; add the chicken breast, carrot, and salt.
- 2
Stir in the paprika, thyme, cayenne pepper and scallion. Cook the chicken breast until the center reaches 165°F.
- 3
Fold in the polenta and cook until steaming throughout.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.