Cajun Honey Glazed Chicken Bowls

Name: Cajun Honey Glazed Chicken Bowls
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 lbs chicken breasts; 1 red bell pepper; 1 Jalapeño; slices orange; Lime wedges; 2 green onions; fresh parsley; Cajun Honey Mustard Marinade; 1/3 cup honey; 1/3 cup orange juice; 2 Tbsp brown sugar; 3 Tbsp coarse Dijon mustard; 1 Tbsp yellow mustard; 3/4 Tbsp Cajun Seasoning; 2 cloves garlic; 1/2 tsp salt; 1/4 tsp pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 servings
Course
Main Course, Others

Cajun Honey Glazed Chicken Bowls

Dominic Jacobs

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This Cajun honey glazed chicken bowl is packed with bright, fresh ingredients! The chicken is actually cooked IN the marinade, allowing for maximum flavor.

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Ingredients

Servings

2 lbs chicken breasts sliced into strips (chicken tenders can be used instead)
1 red bell pepper seeded and sliced
1 Jalapeño seeded and sliced
slices orange cut in half
Lime wedges for garnish
2 green onions sliced, for garnish
fresh parsley minced, for garnish
Cajun Honey Mustard Marinade
1/3 cup honey
1/3 cup orange juice fresh is best if possible
2 Tbsp brown sugar
3 Tbsp coarse Dijon mustard
1 Tbsp yellow mustard
3/4 Tbsp Cajun Seasoning
2 cloves garlic minced
1/2 tsp salt
1/4 tsp pepper

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Instructions

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, jalapeno 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.