My friends take on ‘Cajun Chicken Breasts’

I don’t know what you may have enjoyed for dinner tonight. For Eddie and I, it was one of our favourites …. low carb pork and herb sausages, served with buttery mashed swede plus onions in gravy. Really tasty, not expensive and low carb - of course !

A friend had earlier been telling me about a tasty dish she’d enjoyed. It was her take on Cajun Chicken Breasts. I don’t have a recipe as such, but she gave me some sketchy details, which when you read through, is quite an easy one to follow …. I think.

Skinless Chicken Breasts marinated in oil with paprika, cayenne pepper, black pepper, a little garlic puree, mixed herbs, red wine vinegar, salt, and red chilli puree.

She puts the chicken breasts in a foil container, which can later be cooked in the oven. She makes up the other ingredients in a small bowl and then pours the mix over the chicken breasts. Leave to ‘marinate‘ over night in the fridge. Next day cook in the oven at 190 C for just over 30 minutes, until the juices run clear and the meat isn‘t pink.

She served hers with white rice EEK ! And some chopped red peppers cooked in a frying pan.

Now SHE isn’t diabetic and doesn’t go mad on the carbs, but she does eat more carbs than Eddie and myself …. My suggestion, if you are following a low carb high fat lifestyle, serve this wonderful sounding dish with Cauliflower Rice.

A great recipe idea for cauliflower rice can be found here.  


All the best Jan

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