Cajun Chicken with Cheesy Peppers
and Cucumber Corn Salsa
No pans or pots needed! You'll just be using an oven tray to cook the stuffed peppers, and the spicy, smoky Cajun chicken.
Cals 556 · Prot 61 · Carbs 27 · Fat 26
Low Carb
Calorie Smart
40 min
No pans or pots needed! You'll just be using an oven tray to cook the stuffed peppers, and the spicy, smoky Cajun chicken.
Cals 556 · Prot 61 · Carbs 27 · Fat 26
Low Carb
Calorie Smart
Ingredients
Chicken
Chicken breast
400 Grams
Smoked paprika powder
2 Grams
Chilli flakes
2 Grams
Garlic onion powder
4 Grams
Dried oregano
2 Grams
Salt
0.5 Tsp
Black Ground Pepper
0.5 Tsp
Vegetable oil
1 Tbsp
Cheesy peppers
Red pepper
1 Piece
Olive oil
1 Tbsp
Jalapeno slices
30 Grams
Cream cheese
4*
80 Grams
Grated orange cheddar
4*
60 Grams
Panko bread crumbs
10*11*12*
10 Grams
Vegetable oil
1 Tbsp
Cucumbers
Cucumber
1 Piece
Sweet corn kernels
145 Grams
Fresh coriander
15 Grams
Lime
1 Piece
Allergens
*4 Milk, *10 Wheat, *11 Gluten, *12 Lupin
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2326 / 556 |
| Fats (g) | 25.8 |
| of which saturated (g) | 15.4 |
| Carbohydrates (g) | 27 |
| of which sugars (g) | 11 |
| Fibers (g) | 5.1 |
| Proteins (g) | 61 |
| Salt (g) | 2.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Bake peppers
- Preheat the oven to 200°C/ 180°C fan.
- Slice the peppers in half lengthwise, leaving their stems in place.
- Deseed them.
- Place the peppers onto a lined baking tray.
- Drizzle the peppers with oil.
- Bake for 10 min.
2 Season chicken
- Meanwhile, in a large bowl, combine the smoked paprika, chilli flakes (spicy!), garlic onion powder, oregano, a pinch of salt and pepper and a generous drizzle of oil.
- Mix into a thick paste.
- Add the chicken to the bowl and turn to coat.
- Set aside.
Tip! Can't handle the heat? Go easy on the chilli flakes.
3 Prep stuffing
- Finely chop the jalapeno slices.
- In a small bowl, combine the chopped jalapeno and the cream cheese.
- Mix well and set aside.
4 Bake chicken
- Once the peppers have baked for 10 min, spoon the jalapeno cream cheese stuffing into the pepper halves.
- Divide the grated cheddar on top and finally sprinkle with the panko bread crumbs.
- Drizzle with oil.
- Add the marinated chicken onto the tray alongside the peppers.
- Bake for 15 min further or until the chicken is cooked through and the stuffed pepper tops are crispy and golden.
Tip! A drizzle of vegetable oil helps the bread crumbs to crisp up nicely.
5 Prep salsa
- Meanwhile, chop the cucumber to small cubes.
- Drain the sweet corn.
- Pick the coriander leaves and roughly chop them.
- In a large bowl, combine the cucumber, sweet corn and coriander.
- Slice the lime in half.
- Add the juice of one lime half to the bowl and toss.
- Slice the remaining lime into wedges.
Tip! For a slightly drier salsa, halve the cucumbers lengthwise. Scoop out and discard the watery core, using a small spoon.
6 Serve
- Once the chicken is cooked, let it rest for 5 min before slicing.
- Serve the Cajun Chicken with the Cheesy Peppers and the Cucumber Corn Salsa.
- Garnish with the remaining lime wedges.
Tip! The resting of the chicken sets the meat's juices and allows the fibres to relax, leaving the end result more tender and your plate less messy.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?