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Cajun Burst Chicken

Savor the flavors of Louisiana with our easy-to-make Cajun Burst Chicken, featuring a delightful blend of colorful bell peppers, onions, and melted provolone cheese.
4
40 min
TOTAL TIME
569
CALORIES
$2.47
PER SERVING
Cajun Burst Chicken
Ingredients
11 INGREDIENTS
3 SERVINGS
Dried Oregano
1/2 tbsp dried oregano
Olive Oil
2 tbsp olive oil
Red Bell Pepper
1/2 cup red bell pepper
chopped
Cajun Seasoning
1 tbsp cajun seasoning
Boneless Chicken Breasts
3 whole boneless chicken breasts
Garlic Powder
2 tsp garlic powder
Green Bell Pepper
1/2 cup green bell pepper
chopped
Yellow Bell Pepper
1/2 cup yellow bell pepper
chopped
White Onion
1/2 cup white onion
chopped
Provolone Cheese
6 slices provolone cheese
Fresh Parsley
fresh parsley
chopped
Directions
8 STEPS
10 min
PREP TIME
30 min
COOK TIME
40 min
TOTAL TIME
1
Preheat the oven to 400 degrees Fahrenheit.
2
Combine chicken breasts, olive oil, Cajun seasoning, dried oregano, and garlic powder in a large bowl, coating the chicken evenly. Allow the chicken to marinate for at least 10 minutes.
3
While chicken is marinating, chop green, red, and yellow bell peppers, as well as the white onion.
4
Create 5-6 evenly spaced horizontal slits in each chicken breast, about 3/4 of the way through, taking care not to cut all the way.
5
Stuff each slit with bell peppers, onions, and a slice of provolone cheese, distributing the ingredients evenly among the chicken breasts.
6
Place the stuffed chicken breasts onto a greased baking sheet.
7
Bake the chicken in the preheated oven for 25-30 minutes, or until fully cooked through and no longer pink in the center.
8
Remove the chicken from the oven, garnish with chopped parsley, and serve.
Health Info
Macros
9g
CARBS
37g
FAT
48g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
LOW CARB
Contains these allergens
MILK
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Frequently Asked Questions
What is Cajun Chicken?
What ingredients do I need to make Cajun Chicken?
How do I prepare the chicken for Cajun Chicken?
What is Cajun seasoning?
Can I substitute the chicken with other meat?
How can I adjust the spiciness of the dish to my taste?
How can I prevent the chicken from drying out?
How should I store any leftovers?