Cajun Chicken with Pinto Beans Recipe

Cajun Chicken with Pinto Beans

Nutritional Analysis Per Serving

• Calories: 570
• Total Fat: 23 grams
• Saturated Fat: 7 grams
• Cholesterol: 155 milligrams
• Sodium: 1143 milligrams
• Carbohydrates: 39 grams
• Dietary Fiber: 3 grams
• Protein: 53 grams

Ingredients

• 2 large skinless, boneless chicken breasts (about 12 ounces each)
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons Cajun seasoning
• 3 slices thick-cut bacon, chopped
• 1 large red bell pepper, chopped
• 1 bunch scallions, chopped (white and green parts separated)
• 1 15-ounce can pinto beans, drained and rinsed
• 1 1/2 cups frozen corn (preferably fire-roasted), thawed
• 3 tablespoons jarred sofrito
• 1/4 cup heavy cream
• Juice of 1 lime
• Kosher salt

Instructions

1. Preheat the oven to 350 degrees F. Slice each chicken breast in half horizontally to create 4 thinner cutlets. Coat the chicken pieces with olive oil, then evenly rub with Cajun seasoning; set aside.
2. In a large nonstick skillet, cook the bacon over medium heat, stirring occasionally, until crisp, about 7 minutes. Remove and drain on paper towels. Discard all but 1 tablespoon of the bacon fat from the skillet. Add the chicken and sear until golden brown, about 3 minutes per side. Transfer to a baking sheet and bake until fully cooked, about 8 minutes.
3. While the chicken bakes, add the bell pepper and the white parts of the scallions to the skillet. Cook until the scallions begin to wilt, about 2 minutes. Stir in the beans, corn, and sofrito. Continue cooking, stirring occasionally, until everything is heated through, about 2 minutes. Pour in 1 cup water and the heavy cream, then bring to a simmer. Cook until the vegetables are tender and the sauce has thickened, about 5 minutes. Stir in the green parts of the scallions, lime juice, and 1/2 teaspoon salt.
4. Serve the chicken alongside the bean mixture and top with the crispy bacon.

Photograph by Charles Masters | Courtesy of Recipe Iseasy Magazine