Cajun Chicken and Roast Veg

Cajun Chicken with Quinoa and Roasted Vegetables

Ingredients:

For the Cajun chicken:

- 4 boneless, skinless chicken breasts

- 1 tablespoon Cajun seasoning

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1 tablespoon olive oil

For the quinoa:

- 1 cup quinoa

- 2 cups water

- 1/2 teaspoon salt

For the roasted vegetables:

- 1 large red bell pepper, sliced

- 1 large yellow bell pepper, sliced

- 1 medium zucchini, sliced

- 1 medium yellow squash, sliced

- 1 tablespoon olive oil

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 425°F.

2. Season the chicken breasts with Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 3-4 minutes per side.

3. Transfer the chicken breasts to a baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F.

4. While the chicken is cooking, prepare the quinoa. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the water is absorbed and the quinoa is tender, about 15-20 minutes.

5. While the quinoa is cooking, prepare the roasted vegetables. In a large mixing bowl, combine the sliced bell peppers, zucchini, and yellow squash. Drizzle olive oil over the vegetables and sprinkle with salt and pepper. Toss to coat.

6. Transfer the vegetables to a baking sheet and roast in the oven for 15-20 minutes or until tender and lightly browned.

7. To serve, divide the cooked quinoa and roasted vegetables among four plates. Top each plate with a Cajun chicken breast and serve immediately.

This recipe makes four servings, and you can adjust the seasoning or the type of vegetables to your liking. Enjoy!