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Cajun Chicken Bake

Cajun Chicken Bake

with Roasted Veggies and Chipotle Crema

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Cheesy, crunchy and smoky come together in the ultimate rice and chicken bake. This Cajun-style dinner will be one to remember!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

1 unit

Chicken Broth Concentrate

1 tbsp

Cajun Seasoning


6 g


56 g

Corn Kernels

160 g

Sweet Bell Pepper

1 tsp

Chipotle Powder

6 tbsp

Sour Cream


¼ cup

Cheddar Cheese, shredded


Not included in your delivery

1 tbsp

Unsalted Butter*


1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3431 kJ
Calories820 kcal
Fat33 g
Saturated Fat13 g
Carbohydrate78 g
Sugar7 g
Dietary Fiber3 g
Protein51 g
Cholesterol175 mg
Sodium950 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
8x8" Baking Dish
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high. Wash and dry all produce.

Heat Guide for Step 5: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!

Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then garlic and rice. Cook, stirring often, until fragrant, 1 min. Add 1 1/4 cups water (dbl for 4 ppl) and broth concentrate. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, core, then cut pepper into 1/2-inch pieces. Toss peppers, half the Cajun Seasoning and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Broil in the middle of the oven, tossing halfway through cooking, until tender-crisp, 4-6 min.


While veggies cook, pat chicken dry with paper towels, then cut into 1-inch pieces. Sprinkle with remaining Cajun seasoning. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, turning strips occasionally, until golden-brown and cooked through, 6-8 min.** Transfer to a plate.


When rice is done, fluff with a fork and season with salt. Transfer to an 8x8-inch baking dish (9x13-inch for 4 ppl), then stir in roasted veggies and corn. Top with chicken, then sprinkle with cheese. Broil in the middle of the oven, until cheese melts, 3-4 min. (TIP: Keep your eye on it so it doesn't burn!)


While chicken bake broils, stir together sour cream and 1/8 tsp chipotle powder in a small bowl. (NOTE: Reference Heat Guide.) Season with salt and pepper.


Divide Cajun chicken bake between plates. Dollop chipotle crema over top.