Crispy Cajun Chicken with Roasted Bell Peppers and Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cajun Chicken with Roasted Bell Peppers and Zucchini

YOUR SOLIN GENERATED RECIPE

Crispy Cajun Chicken with Roasted Bell Peppers and Zucchini

Enjoy a flavorful dish featuring a lightly breaded, Cajun-spiced chicken breast paired with sweet roasted red bell peppers and tender zucchini. This vibrant, crispy chicken recipe offers a satisfying crunch and a burst of spice, balanced by the natural sweetness of roasted vegetables for a wholesome and delicious meal.

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NUTRITION

409kcal
Protein
45.2g
Fat
13.6g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 tablespoon Olive Oil

1 teaspoon Cajun Spice Mix

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 cup Whole Wheat Panko Breadcrumbs

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels. Brush both sides lightly with olive oil.

  • 3

    Sprinkle Cajun spice mix evenly over the chicken, then press the whole wheat panko breadcrumbs onto the surface to create a crispy coating.

  • 4

    Slice the red bell pepper into strips and cut the zucchini into rounds or half-moons. Toss the vegetables lightly with a drizzle of olive oil and a pinch of Cajun spice if desired.

  • 5

    Place the coated chicken breast on the baking sheet and arrange the vegetables around it.

  • 6

    Roast in the preheated oven for 18-22 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let rest for a couple of minutes, and serve immediately.

Crispy Cajun Chicken with Roasted Bell Peppers and Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cajun Chicken with Roasted Bell Peppers and Zucchini

YOUR SOLIN GENERATED RECIPE

Crispy Cajun Chicken with Roasted Bell Peppers and Zucchini

Enjoy a flavorful dish featuring a lightly breaded, Cajun-spiced chicken breast paired with sweet roasted red bell peppers and tender zucchini. This vibrant, crispy chicken recipe offers a satisfying crunch and a burst of spice, balanced by the natural sweetness of roasted vegetables for a wholesome and delicious meal.

NUTRITION

409kcal
Protein
45.2g
Fat
13.6g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 tablespoon Olive Oil

1 teaspoon Cajun Spice Mix

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 cup Whole Wheat Panko Breadcrumbs

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels. Brush both sides lightly with olive oil.

  • 3

    Sprinkle Cajun spice mix evenly over the chicken, then press the whole wheat panko breadcrumbs onto the surface to create a crispy coating.

  • 4

    Slice the red bell pepper into strips and cut the zucchini into rounds or half-moons. Toss the vegetables lightly with a drizzle of olive oil and a pinch of Cajun spice if desired.

  • 5

    Place the coated chicken breast on the baking sheet and arrange the vegetables around it.

  • 6

    Roast in the preheated oven for 18-22 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let rest for a couple of minutes, and serve immediately.