Cajun-Style Chicken and Peppers
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Cajun-Style Chicken and Peppers

Cajun-Style Chicken and Peppers

with Savoury Rice and Garlicky Mayo

Sweet and smoky Cajun flavours add a zesty spin to this easy dinner! Chicken and veggies are tossed on a sheet and popped in the oven, while you make green onion-studded rice. Easy to make and even easier to enjoy.

Quick Prep

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

Preparation Time30 minutes
Cooking Time


serving amount

4 unit

Chicken Thighs

¾ cup

Parboiled Rice

113 g

Yellow Onion

160 g

Sweet Bell Pepper

1 unit

Green Onion

1 unit

Garlic, cloves

1 tbsp

Seasoned Salt

1 unit

Chicken Broth Concentrate

4 tbsp


(Contains Egg, Mustard)

Not included in your delivery

1 tbsp


0.13 tsp



Nutrition Values

Calories780 kcal
Fat37 g
Saturated Fat4.5 g
Carbohydrate76 g
Sugar7 g
Dietary Fiber4 g
Protein35 g
Cholesterol160 mg
Sodium1770 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Paper Towel
Measuring Cups
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl


Prep and make broth

Before starting, preheat the oven to 450°F. Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): • Mild: 1/4 tsp • Medium: 1/2 tsp • Spicy: 1 tsp Add broth concentrate, 1 1/4 cups water and 1 tsp seasoned salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, core, then cut pepper into 1-inch pieces. Peel, then cut onion into 1-inch pieces. Separate onion layers. Thinly slice green onions. Peel, then mince or grate garlic. Pat chicken dry with paper towels.

Roast chicken and peppers

Add chicken, peppers, onions, remaining seasoned salt and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. Arrange in a single layer. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil and half of the remaining seasoned salt per sheet.) Roast in the middle of the oven until peppers are tender and chicken is cooked through, 22-24 min.** (NOTE: For 4 ppl, bake in the top and middle of the oven, rotating sheets halfway through.)

Cook rice

While chicken and peppers roast, add rice to the boiling broth. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Make garlicky mayo

While rice cooks, add mayo, 1/2 tbsp water (dbl for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with pepper, then stir to combine.

Finish and serve

Fluff rice with a fork, then stir in half the green onions. Divide rice between plates. Top rice with chicken and peppers. Drizzle with garlicky mayo and sprinkle remaining green onions over top.