Cajun Oven Fried Chicken And Roasted Vegetables Recipes

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CAJUN OVEN-FRIED CHICKEN AND ROASTED VEGETABLES



Cajun Oven-Fried Chicken and Roasted Vegetables image

Paired with colorful peppers and beans, crispy cereal-coated chicken makes an appealing meal for six, complete in less than an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 11

1 1/2 cups Total Corn Flakes® cereal, crushed (3/4 cup)
1 egg white
1 teaspoon water
6 boneless skinless chicken breast halves (about 1 1/2 lb)
1 teaspoon dried Cajun seasoning
2 medium red, orange and/or yellow bell peppers, cut into 1/2-inch-long strips
1 medium sweet onion (Maui, Texas Sweet or Walla Walla), cut into thin wedges
1 bag (14 oz) frozen whole green beans
1 teaspoon dried Cajun seasoning
1/4 teaspoon salt
1 tablespoon olive oil

Steps:

  • Heat oven to 450°F. Line 13x9-inch pan with foil; spray with cooking spray. Spray another 13x9-inch pan with cooking spray.
  • In small bowl, place crushed cereal. In another small bowl, beat egg white and water until frothy. Dip chicken breast halves into egg white mixture; sprinkle with Cajun seasoning. Roll chicken in cereal to coat; place in foil-lined pan.
  • In second pan, toss all roasted vegetable ingredients to coat.
  • Place both pans in oven; bake 18 to 23 minutes, stirring vegetables once halfway through baking time, until chicken is fork-tender and juices run clear and vegetables are crisp-tender.

Nutrition Facts : Calories 210, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1/6 of Recipe, Sodium 220 mg, Sugar 6 g

CAJUN CHICKEN AND VEGETABLES



Cajun Chicken and Vegetables image

Peppers, onion, zucchini and stewed tomatoes make an appetizing topping for this zippy chicken breast recipe from Becky Baird of Salt Lake City, Utah.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 16

2 boneless skinless chicken breast halves (5 ounces each)
1 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 teaspoons olive oil
1 small zucchini, chopped
1 celery rib, chopped
1/2 cup sliced onion
1/2 cup diced peeled eggplant
1/3 cup chopped green pepper
2 garlic cloves, minced
3/4 cup stewed tomatoes
1/2 cup reduced-sodium chicken broth
2 teaspoons tarragon vinegar
1 green onion, chopped
Hot cooked rice, optional

Steps:

  • Score surface of chicken with shallow diagonal cuts, making diamond shapes. Combine the Cajun seasoning, garlic powder and pepper; rub over chicken. In a large skillet, cook chicken in oil over medium-high heat for 2-3 minutes on each side or until blackened. Remove and keep warm. , In the drippings, saute the zucchini, celery, onion, eggplant and green pepper until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth and vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. , Return chicken to the pan. Cover and cook for 10-12 minutes or until a thermometer reads 170°. Sprinkle with green onion. Serve with rice if desired.

Nutrition Facts : Calories 264 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 743mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 32g protein. Diabetic Exchanges

ROAST CHICKEN AND VEGETABLES



Roast Chicken and Vegetables image

An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.

Provided by Chonchos

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h25m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
4 red potatoes, cut into large cubes
1 (16 ounce) package carrots, cut diagonally into bite-size pieces
1 stalk celery, cut diagonally into bite-size pieces
1 sweet onion, sliced - divided
1 (4.5 pound) whole chicken
salt and ground black pepper to taste
garlic powder, or to taste
½ cup cubed margarine, divided
1 large lemon, sliced
1 teaspoon minced garlic
1 stalk celery, cut into 3 pieces
1 ⅔ tablespoons minced garlic

Steps:

  • Preheat oven to 385 degrees F (196 degrees C).
  • Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
  • Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
  • Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
  • Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

Nutrition Facts : Calories 753.5 calories, Carbohydrate 36.2 g, Cholesterol 145.5 mg, Fat 45.6 g, Fiber 6.1 g, Protein 50.4 g, SaturatedFat 10.5 g, Sodium 413.9 mg, Sugar 6.7 g

CAJUN OVEN FRIED CHICKEN



cajun oven fried chicken image

Make and share this cajun oven fried chicken recipe from Food.com.

Provided by nancyal

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup low-fat buttermilk
1 tablespoon salt-free cajun seasoning (such as spice hunter)
1/2 teaspoon salt
1 cup panko breadcrumbs (japanese breadcrumbs)
2 chicken breast halves, skinned (about 1 pound)
2 skinless chicken thighs (about 1/2 pound)
cooking spray

Steps:

  • preheat oven to 400 degrees.
  • combine buttermilk, cajun seasoning, and salt in a shallow dish.
  • place the panko in another shallow dish.
  • take your chicken pieces and dip them first in the butermilk mixture, then into the panko.
  • do one piece at a time.
  • line your baking sheet with parchment paper, and place the chicken pieces on it.
  • lightly spray each chicken piece with the cooking spray.
  • bake for 40 minutes at 400 degrees or until done, turning the chicken pieces after they have baked for 20 minutes.

Nutrition Facts : Calories 218.2, Fat 6.3, SaturatedFat 1.8, Cholesterol 52.6, Sodium 562.2, Carbohydrate 20.4, Fiber 1.2, Sugar 2.6, Protein 18.6

OVEN-FRIED CAJUN CHICKEN BREASTS



Oven-Fried Cajun Chicken Breasts image

Quick and yummy variation on the oven fried chicken breast theme. Increase the Cajun seasoning if you like your food spicy. The amount prescribed is based on my kids' preference, which is for flavor, but not too much heat. Time does not include marinating time (optional).

Provided by ktdid

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless chicken breast halves
3/4 cup low-fat buttermilk
1 1/4 cups corn flake crumbs
1 tablespoon sweet Hungarian paprika
2 teaspoons cajun seasoning

Steps:

  • Preheat oven to 425°F.
  • Place chicken in a shallow nonmetal dish and pour the buttermilk over the pieces, turning to coat. Cover and refrigerate several hours or overnight. (If you forget to plan ahead, you can skip this step, just dip the chicken in buttermilk before coating with the crumb mixture.).
  • Combine cornflake crumbs, paprika and Cajun seasoning in a gallon size plastic bag. Close the bag and shake well to mix. Take one piece of chicken at a time out of the buttermilk, place in coating bag and shake to coat evenly. Place on a baking sheet or stoneware pan. repeat with remaining chicken. Lightly spritz each piece with nonstick vegetable spray or an olive oil spray. Bake at 425 F for 20-25 minutes.

Nutrition Facts : Calories 248, Fat 8.3, SaturatedFat 2.5, Cholesterol 84.2, Sodium 181.7, Carbohydrate 10.8, Fiber 0.9, Sugar 3.3, Protein 31.6

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