One Pan Cajun Chicken & Potatoes

• Meat

  • 4 Chicken thighs

• Produce

  • 2 cups Baby yellow potatoes
  • 2 Bell peppers
  • 1/4 Red onion
  • 1 cup Snap peas
  • 1 1/2 cups Tomatoes, canned

• Baking & Spices

  • 1 1/3 tbsp Cajun seasoning
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 Parmesan cheese

Found on sweetpeasandsaffron.com

Ingredients

• 1 tablespoon olive oil
• 4 chicken thighs, cut into bite-sized pieces
• 2 cups baby yellow potatoes, cut into ½ inch pieces
• ¼ red onion, diced
• 1 cup snap peas
• 2 bell peppers, sliced
• 1½ cups diced tomatoes (canned, include juices)
• 1 tablespoon + 1 teaspoon cajun seasoning
• ¼ teaspoon salt
• parmesan cheese

Directions

• In a large pan, heat oil over medium heat.
• Add the chicken and cook for 5 or so minutes, until lightly browned (dont worry about cooking through). Remove from pan.
• Add the potatoes to the pan (adding additional oil if you need).
• Cook, stirring every 2 or so minutes for 10 minutes.
• Add the chicken back to the pan along with the red onion, snap peas, bell peppers, diced tomatoes, cajun seasoning and salt.
• Cover and cook, stirring every 2 minutes, for 10 more minutes. Remove lid and cook for an additional 5 minutes (keep stirring every couple of minutes).
• Serve with freshly grated parmesan cheese.

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