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Cajun Summer Feast

Cajun Summer Feast

with Grilled Corn and Green Peppers

Long Weekend Grill
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Get ready for a Cajun-inspired cookout! Spiced BBQ chicken, Old Bay butter-basted corn and fire-roasted green peppers celebrate the humble summer cookout like no other! Bacon, green onion, and sour cream topped potatoes are the perfect long-weekend side!

Allergens:Mustard/MoutardeMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

2 unit

Corn on the Cob

1 tbsp

Cajun Spice Blend

1 tbsp

Old Bay Seasoning

(ContainsMustard/Moutarde)

200 g

Green Bell Pepper

460 g

Russet Potato

100 g

Bacon Strips

6 tbsp

Sour Cream

(ContainsMilk/Lait)

2 unit

Green Onions

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2.5 tsp

Oil*

¼ tsp

Pepper*

¼ tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories960 kcal
Fat46 g
Saturated Fat19 g
Carbohydrate72 g
Sugar10 g
Dietary Fiber9 g
Protein59 g
Cholesterol185 mg
Sodium1960 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Silicone Brush
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Slotted Spoon
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Preheat the oven to 450°F. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature.Lightly oil the grill.While you prep, preheat grill to 400°F over medium heat. Cut potatoes in half, then brush cut-sides with 1 tsp oil (dbl for 4 ppl). Arrange potatoes on a parchment-lined baking sheet, cut-side down. Season with salt and pepper. Roast in the middle of the oven until fork-tender, 25-30 min.

2

Husk, then cut corn in halve, crosswise. Thinly slice green onions. Core, then cut peppers into quarters. Stir together half the green onions, 2 tbsp room temperature butter (dbl for 4 ppl) and half the Old Bay seasoning in a small bowl.

3

Cut bacon into 1/4-inch strips. Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.

4

Pat chicken dry with paper towels. Add chicken, Cajun Seasoning, remaining Old Bay Seasoning and 1/2 tbsp oil (dbl for 4ppl) to a large bowl. Toss to coat. Add chicken to grill, close lid and grill until cooked through, 5-7 min per side.**

5

While chicken cooks, add corn to grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min. When corn is almost done, add peppers to the grill. Close lid and grill, turning occasionally, until tender, 3-4 min.

6

Thinly slice chicken. Divide chicken, potatoes, corn and peppers between plates. Spread Old Bay butter onto corn. Top potatoes with sour cream, bacon and remaining green onions.