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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
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Ingredients
11 INGREDIENTS
3 SERVINGS
White Onion
1/2 cup white onion
chopped
Olive Oil
2 tbsp olive oil
Dried Oregano
1/2 tbsp dried oregano
Fresh Parsley
fresh parsley
chopped, for garnish
Red Bell Pepper
1/2 cup red bell pepper
chopped
Boneless Skinless Chicken Breasts
3 whole boneless skinless 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
Provolone Cheese
6 slices provolone cheese
Cajun Seasoning
1 tbsp cajun seasoning
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.
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Health Info
Macros
9g
CARBS
37g
FAT
48g
PROTEIN
Allowed on these diets
MEDITERRANEAN
LOW CARB
GLUTEN FREE
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?