CAJUN-HONEY CHICKEN BOWLS

By RoketJSquerl

Ingredients

• 2 pounds boneless, skinless chicken breasts sliced into strips (chicken tenders can be used instead)
• 1 red bell pepper seeded and sliced
• 1 jalapeño pepper seeded and sliced
• orange slices cut in half
• lime wedges for garnish, optional
• 2 green onions sliced, for garnish (optional)
• fresh parsley minced, for garnish (optional)
• 1/3 cup honey
• 1/3 cup orange juice (fresh is best if possible)
• 2 tablespoons brown sugar
• 3 tablespoons coarse dijon mustard
• 1 tablespoon yellow mustard
• 3/4 tablespoon Cajun seasoning
• 2 cloves garlic minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 1
Adapted from wearychef.com

Preparation

Step 1

Trim chicken breasts of fat, and slice into strips to resemble chicken tenders.

Add marinade ingredients to a zip-top plastic bag and whisk to combine. Add chicken to bag, and seal, pressing out any excess air. Smoosh the bag around a bit to make sure all the chicken pieces are coated in the marinade. Place bag on a plate and refrigerate up to 8 hours.

Pour entire contents of the bag into a large skillet and heat over MED-HIGH heat until the mixture comes to a bubble. Reduce heat to MED-LOW and simmer, uncovered, for about 25-30 minutes, until most of the liquid cooks off, leaving a loose glaze.

The last 5 minutes or so, add in the sliced bell pepper, jalapeño and orange slices and let them cook in the glaze.

Remove chicken, veggies and oranges to a plate. Serve over rice, quinoa, or as is for a low carb option. If desired, garnish with sliced green onions, minced parsley, and a lime wedge.