Cajun Chicken and Peppers

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,545.8
  • Total Fat: 39.0 g
  • Cholesterol: 520.0 mg
  • Sodium: 349.1 mg
  • Total Carbs: 95.0 g
  • Dietary Fiber: 21.9 g
  • Protein: 212.6 g

View full nutritional breakdown of Cajun Chicken and Peppers calories by ingredient
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Used to serve this with butter in the sauce over just eat it in a bowl with no butter and no pasta Used to serve this with butter in the sauce over just eat it in a bowl with no butter and no pasta
Number of Servings: 1


    1 16 oz. pkg boneless, skinless chicken breasts, thin-sliced if available (i buy Tyson brand at WalMart)
    1 med sweet red pepper
    1 med sweet orange pepper
    1 med sweet yellow pepper
    1 med onion
    2 cloves garlic, finely minced (I used the stuff in the jar)
    1 Lime
    1 Tbsp. Cajun seasoning
    1 tsp. grapeseed oil (or olive or peanut oil)
    Lime Juice
    White Wine


If you are not doing low carb you can cook linguine-whole wheat is fine...and add 2 pats of butter at the time you add in the lime juice and white wine and it make a wonderful sauce. Toss the cooked pasta into the saute pan and serve. Some people don't like the thin lime slices-remember you have zested the limes so there shouldn't be bitter lime skin on the lime. You can leave that out. I just like the flavor of the hot Cajun seasoning and the lime. I probably use more seasoning than I noted in the recipe but depends on which brand you are using and how spicy you like it. You can also use less or no garlic but I like garlic in everything. When it cooks up the onions and peppers and chicken should all be pieces of roughly the same size so it's a pretty dish. You can use all the same color peppers, I just like the variety of colors.


Sprinkle raw chicken breast slices with Cajun seasoning. Slice into 1/4 inch by about 4 inch slices-should look like shoe string French fries.(and about the same size as the peppers) Halve the onion and slice with the indentations-so you have very small wedges and then separate into individual slices. Mix the onions and chicken in a bowl-adding more seasoning to taste. Set aside while you slice the peppers. Do julienne slices-cut in half lengthwise, cut in long thin strips and then cut the long thin strips in half. Zest the lime and then slice in thin slices and cut the slices in quarters.
Heat the oil in large saute pan. Add the chicken and onion mixture. Cook and stir until the chicken has no pink showing. Add in the minced garlic and the peppers. Stir together. Add the lime zest and stir. Add in the peppers and stir. Squeeze the juice of the lime over the chicken and peppers. Toss in the thin slices of lime and stir. Add in the white wine-if using. You can just add more bottled lime juice or water if you don't want to add wine.

The peppers should be crisp-tender so do not let the mixture "steam" once you add the liquids. I didn't use nearly the liquid I used to because when I made this before I also added in butter with the lime juice and wine to make a sauce to go over linguine.

Serving Size: makes 4 approximately 2-cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user IMLOCOLINDA.

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