Simple Cajun Chicken
Black-Eyed Pea and Corn Pasta Salad
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp lime juice
- 1 Tbsp gluten-free Cajun seasoning
- 2 Tbsp olive oil
Instructions
- Preheat oven to 400°F. Cut chicken in half lengthwise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Combine lime juice and Cajun seasoning in a medium bowl. Add chicken, turning to coat; let stand 10 minutes.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 3 minutes per side. Place chicken on a foil-lined rimmed baking sheet. Bake 10 minutes or until chicken is done.
Side Dish Ingredients
- 2 cups gluten-free elbow macaroni
- 1 (12-oz) pkg frozen whole kernel corn, thawed
- 1 (12-oz) pkg frozen black-eyed peas, thawed
- 2 Tbsp olive oil
- 1 pint grape tomatoes, halved
- ¼ cup chopped red onion
- ½ cup refrigerated lemon vinaigrette
Side Dish Instructions
- Cook pasta according to package directions; transfer to a large bowl.
- Meanwhile, cook corn and black-eyed peas in hot oil in a large skillet over medium-high heat, stirring occasionally, 6 minutes or until crisp-tender.
- Add tomatoes and onion; cook 2 minutes. Add to pasta along with vinaigrette; toss. Season with salt and pepper to taste.
Gluten Free Meal Plan
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