High Protein Creamy Cajun Chicken with Garlic Rice
This High Protein Creamy Cajun Chicken with Garlic Rice is a delightful balance of flavors – smoky, spicy, and creamy. It's perfect for those days when you want something comforting without derailing your diet. Whether you’re cooking for yourself or sharing with loved ones, this dish is sure to impress!
Ingredients
- 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 Chilli Powder
- 800 g Chicken Breast cut into halves
- 1.5 tbsp Cajun Seasoning Mix
- 2 Tsp Olive Oil
- 25 g Grass Fed Butter for Cooking
- 2 cups Uncooked long-grain rice (or 4 cups cooked/day-old rice)
- 1 Medium Red Onion chopped
- 4-5 Garlic Cloves chopped
- 0.5 tbsp Cajun Seasoning Mix
- Fresh Parsley for garnish
- 15 g Grass Fed Butter
- 0.5 tbsp Cajun Seasoning Mix
- 250 ml Milk
- 150 g Light Cream Cheese
- 40 g Parmesan
Instructions
- Marinate the chicken breast pieces overnight with the Cajun Seasoning Mix and olive oil. Make sure each piece is well coated for the best flavor.
- Seal in flavor with an airtight glass container like this—way better than plastic bags for overnight marinades.
- Heat a pan over medium-high heat, and melt the grass-fed butter. Cook the marinated chicken until it develops a crispy, golden crust. Once cooked, let the chicken rest for a few minutes before slicing it into strips.
- If your chicken never gets that golden crust, try a cast iron skillet like this—locks in heat and flavor.
- In the same pan, sauté the chopped red onion and garlic cloves until fragrant. Add the remaining Cajun Seasoning Mix and toss in the day-old rice. Stir until the rice is well coated with all the flavors.
- Lower the heat and melt the butter in the pan. Add the Cajun Seasoning Mix, then slowly whisk in the milk. Once warmed through, add the light cream cheese and Parmesan, stirring until the sauce is smooth and creamy.
- A balloon whisk like this keeps sauces lump-free and creamy.
- Layer the Cajun rice on a plate, top with the sliced chicken, and drizzle the creamy sauce over the top. Garnish with fresh parsley for a pop of color.
Notes
Marinate the chicken overnight for best flavour! Make sure each chicken piece is well coated with the seasoning. Cook the chicken on medium-high heat to develop a good crust – it should come out crispy. Let the chicken rest before slicing. Use day-old cooked rice if possible.