Monday, August 26, 2013

Cajun Veggies & Chicken Strips Over Rice


I will be the first to admit – the name of this recipe is far from flashy and exciting, but this is a great little recipe for those nights when you want to have something fun and slightly exotic, but you don’t want to slave over the stove. The chicken strips are so tempting that it is almost tempting to eat them on their own. When you put it all together, you are golden, and have a delicious Louisiana-style dinner! Quick Cajun Veggies and Beans 1 package vegan chicken-style strips 1/2 cup flour 1 Tablespoon plus 1 teaspoon Cajun seasoning 2 Tablespoons coconut oil 1 sweet potato, peeled and diced 1 can (15 ounce) kidney beans, rinsed and drained 2 cups fresh or frozen sliced okra 1 small onion, diced 2 cloves garlic, minced 1/4 cup vegetable broth 2 cups brown rice, cooked according to package directions 1.Mix the flour and 1 Tablespoon of the Cajun seasoning. Spray chicken style strips lightly with water and toss to coat in the flour mixture. 2. Heat a medium frying pan over medium-high heat. Melt coconut oil in the pan, then toss chicken strips, turning occasionally, and cooking until beginning to brown. 3. Heat a large pan over medium heat and add the sweet potato, kidney beans, okra, onion, garlic and Cajun seasoning. Coat vegetables and beans evenly. Cook, stirring regularly, for about 10 minutes, then add the vegetable broth. Cook for another 5 minutes, or until the sweet potatoes are tender and the okra is cooked. 4. When ready to serve, spoon the bean mixture over brown rice, and top with a few slices of the Cajun chicken.

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