Cheesy Cajun Chicken

with Pinto Bean Salad and Lime Cream

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low-carb
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Instructions

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1 Prep salad

Peel and finely chop the shallots (see pro tip). Place the shallots, vinegarsugaroil, salt and pepper in a bowl. Set aside to marinate. Chop the tomatoes. Rinse and drain the pinto beans.

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2 Make lime cream

Juice the lime. In a small bowl, combine the sour cream and 2/3/4 tsp of lime juice with a pinch of salt. Mix well and set aside.

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3 Fry chicken

Pat the chicken breasts dry with kitchen paper. Turn the chicken in the cajun spice (spicy!), salt and pepper until coated. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and reduce the heat to low. Fry for 5 min on each side or until cooked through.

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4 Melt cheese

Sprinkle the cooked chicken breasts with the grated cheddar and mozzarella. Cover with a lid and take the pan off the heat. Set aside for 5 min or until the cheese has melted.

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5 Combine salad

Meanwhile, add the chopped tomatoes and the drained pinto beans to the marinated shallots. Mix to combine. Check the seasoning. Add a pinch of saltpepper and sugar.

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6 Serve

Serve the cheesy cajun chicken with the pinto bean salad and the lime cream.

Tips for fussy eaters

Fry their chicken without the cajun spice. Serve their cheesy chicken with mashed potatoes, rice or pasta.

Pro tip

Marinate the shallots well in advance.

Creamy, spicy, fresh and tangy!

Cooking Time: 30 min

Cals 657 · Prot 67 · Carbs 34 · Fat 26

Gluten-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Cajun spice 4 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Vegetable oil 2 Tbsp
Grated orange cheddar 60 Grams
Grated mozzarella 60 Grams

Salad

Shallots 1 Piece
Red vinegar 15 ML
Brown sugar 5 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Tomatoes 2 Piece
Pinto beans 240 Grams

Lime cream

Sour cream 60 Grams
Lime 1 Piece
Salt 0.5 Tsp

Creamy, spicy, fresh and tangy!

Cooking Time: 30 min

Cals 657 · Prot 67 · Carbs 34 · Fat 26

Gluten-Free

Instructions

photo

1 Prep salad

Peel and finely chop the shallots (see pro tip). Place the shallots, vinegarsugaroil, salt and pepper in a bowl. Set aside to marinate. Chop the tomatoes. Rinse and drain the pinto beans.

photo

2 Make lime cream

Juice the lime. In a small bowl, combine the sour cream and 2/3/4 tsp of lime juice with a pinch of salt. Mix well and set aside.

photo

3 Fry chicken

Pat the chicken breasts dry with kitchen paper. Turn the chicken in the cajun spice (spicy!), salt and pepper until coated. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and reduce the heat to low. Fry for 5 min on each side or until cooked through.

photo

4 Melt cheese

Sprinkle the cooked chicken breasts with the grated cheddar and mozzarella. Cover with a lid and take the pan off the heat. Set aside for 5 min or until the cheese has melted.

photo

5 Combine salad

Meanwhile, add the chopped tomatoes and the drained pinto beans to the marinated shallots. Mix to combine. Check the seasoning. Add a pinch of saltpepper and sugar.

photo

6 Serve

Serve the cheesy cajun chicken with the pinto bean salad and the lime cream.

Tips for fussy eaters

Fry their chicken without the cajun spice. Serve their cheesy chicken with mashed potatoes, rice or pasta.

Pro tip

Marinate the shallots well in advance.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Cajun spice 4 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Vegetable oil 2 Tbsp
Grated orange cheddar 60 Grams
Grated mozzarella 60 Grams

Salad

Shallots 1 Piece
Red vinegar 15 ML
Brown sugar 5 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Tomatoes 2 Piece
Pinto beans 240 Grams

Lime cream

Sour cream 60 Grams
Lime 1 Piece
Salt 0.5 Tsp
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