Creamy Cajun chicken bowl
Serves 2
Directions
- 1Season chicken breasts with Cajun seasoning, smoked paprika, garlic granules, onion granules, salt, and black pepper, then cook in 1 tsp olive oil.
- 2Prepare the sauce by sautéing garlic and shallot in 1 tsp olive oil, stir in Cajun seasoning, smoked paprika, chicken stock, light cream cheese, milk, Dijon mustard, and Parmesan, finishing with a squeeze of lemon and black pepper.
- 3Boil peeled and chopped potatoes until tender, then mash with warmed milk and butter, seasoning with salt and pepper.
- 4Pan-fry broccoli with olive oil, chopped garlic, water, a pinch of Cajun seasoning, a squeeze of lemon juice, salt, and black pepper.
Ingredients
- 2 whole chicken breast
- 2 tsp cajun seasoning
- 1 tsp smoked paprika
- 0.5 tsp garlic granules
- 0.5 tsp onion granules
- salt (optional)
- black pepper (optional)
- 1 tsp olive oil
- 1 tsp olive oil
- 2 whole garlic clove, finely chopped
- 1 whole shallot, finely diced
- 1 tsp cajun seasoning
- 1/2 tsp smoked paprika
- 150 ml chicken stock
- 100 g light cream cheese
- 50 ml semi-skimmed milk
- 1 tsp dijon mustard
- 20 g parmesan, finely grated
- 1 squeeze lemon juice
- black pepper (optional)
- 400 g potato, peeled and chopped
- 50 ml semi-skimmed milk, warmed
- 10 g butter
- salt (optional)
- black pepper (optional)
- 250 g broccoli
- 1 tsp olive oil
- 1 whole garlic clove, finely chopped
- 2–3 tbsp water
- 1 pinch cajun seasoning
- 1 squeeze lemon juice
- salt (optional)
- black pepper (optional)
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