Cajun Chicken with Okra recipe

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Ingredients

2 teaspoons vegetable oil
4 (4 ounce) skinless, boneless chicken breast halves
1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
⅔ cup low-sodium chicken broth
2 cloves garlic, crushed
¼ teaspoon salt
⅛ teaspoon cayenne pepper
1 (10 ounce) package frozen cut okra, thawed
2 tablespoons water
1 ½ tablespoons all-purpose flour
¼ teaspoon hot pepper sauce
2 cups cooked long-grain white rice

Nutrition Info

318.6 calories
carbohydrate: 36.4 g
cholesterol: 65.3 mg
fat: 6.3 g
fiber: 2.8 g
protein: 29.5 g
saturatedFat: 1.3 g
servingSize: -
sodium: 730.2 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium-high heat. Add chicken, cook until browned, about 2 minutes per side. Add tomatoes, chicken broth, garlic, salt, and cayenne. Cover, reduce heat, and simmer for 8 minutes. Add okra, cover, and simmer for 3 minutes more.

  2. Combine water and flour in a small bowl and add to the skillet. Simmer, uncovered, until thick and chicken is no longer pink in the centers, about 2 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in hot sauce. Serve over rice.

Recipe Yield

4 servings

Recipe Note

Quick dinner of chicken and okra, Cajun-style.

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