Cajun oven-fried chicken and roasted vegetables

CajunOvenFChickRoastVeg
Dinner tonight, May 15, 2015
Dinner tonight, May 11, 2013
So delicious and tasty dish, easy to make, but leave out the Cajun seasoning for the kids
6 Servings

  • 350 g Corn flakes
  • 1 large Egg white
  • 1 tsp. Water
  • 680 g Chicken breast, no skin
  • 2 tsp. Cajun Seasoning, split
  • 2 stk Bell pepper, yellow or orange, cut into ½wide strips
  • 1 stk Onion, medium, cut into wedges
  • 1 bag Green beans, 14 ounces, frozen
  • 1 tbsp. Olive oli
  • ¹⁄₈ tsp. Salt

1) Heat oven to 450°F. Line 13x9-inch pan with foil; spray with cooking spray. Spray another 13x9-inch pan with cooking spray.

2) Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin. Place crushed cereal in small bowl. In another small bowl, beat egg white and water with fork until frothy.

3) Dip chicken breasts into egg white mixture; sprinkle with 1 teaspoon Cajun seasoning. Roll chicken in cereal to coat; place in foil-lined pan. In second pan, toss remaining ingredients (vegetables, olive oil, remaining cajun seasoning, and salt) to coat.

4) Place both pans in oven; bake 18 to 23 minutes, stirring vegetables once halfway through baking time, until juice of chicken is clear when center of thickest part is cut (170º F) and vegetables are crisp-tender.

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