High Protein Creamy Cajun Chicken & Rice
Ingredients
Cajun Seasoning Mix
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp paprika
- 1 tsp chili powder
Chicken Marinade
- 800 g chicken breast (cut into halves)
- ½ tbsp Cajun seasoning mix
- 25 g grass-fed butter (for cooking)
Fluffy Cajun Rice
- 1 medium red onion, chopped
- 4-5 garlic cloves, chopped
- ½ tbsp Cajun seasoning mix
- 3 cups cooked day-old rice
- Fresh parsley, for garnish
Creamy Sauce
- 15 g grass-fed butter
- ½ tbsp Cajun seasoning mix
- 250 ml milk (any type works — whole, skim, or oat)
- 150 g light cream cheese
- 40 g grated Parmesan cheese
Instructions
- Marinate the ChickenIn a bowl, mix the chicken breasts with Cajun seasoning and olive oil until each piece is fully coated.Cover and marinate overnight for best flavor (or at least 30 minutes if you’re in a rush).
- Cook the ChickenHeat a pan over medium-high heat and melt the butter.Cook the marinated chicken until golden on both sides (around 5–6 minutes per side).Once done, transfer to a plate and let it rest for 5 minutes before slicing.
- Prepare the Fluffy Cajun RiceIn the same pan, add chopped onion and garlic. Sauté until fragrant and slightly caramelized.Add Cajun seasoning and toss in your day-old rice. Stir well until every grain is coated with that beautiful spice blend.
- Make the Creamy SauceLower the heat and melt the butter.Whisk in Cajun seasoning and slowly pour in the milk. Once warm, stir in the light cream cheese and Parmesan.Mix until you get a smooth, creamy sauce that clings beautifully to your spoon.
- Bring It All TogetherLayer the Cajun rice on a plate, top with your sliced chicken, and drizzle the creamy sauce generously over the top.Finish with a sprinkle of fresh parsley for that bright pop of color (and freshness).