National Poultry Day: Cajun Honey Chicken Bowls

National Poultry Day: Cajun Honey Chicken Bowls


March 19th is celebrated as National Poultry Day and what better way to celebrate than with a bowl of our Cajun Honey Chicken, seasoned with Simply Savory by Rachel's Cajun Lagniappe Seasoning!

This recipe is pretty quick and easy and be modified to fit your family's taste! You can add broccoli or spinach if you'd like!

 Cajun-Honey Chicken Bowls

Grab a fork, and get ready to dig into this luscious Cajun Honey Chicken! It's loaded with flavor and ready in only a half hour. Just right for busy nights!

Cook Time    30 minutes


2 pounds boneless, skinless chicken breasts sliced into strips (chicken tenders can be used instead)

1 red bell pepper seeded and sliced

1 jalapeño pepper seeded and sliced, optional

2 orange slices cut in half

1 lime wedge for garnish, optional

2 green onions sliced, for garnish (optional)

fresh parsley minced, for garnish (optional)

Cajun Honey Mustard Marinade

⅓  cup honey

⅓  cup orange juice (fresh is best if possible)

2 tablespoons brown sugar

3 tablespoons coarse Dijon mustard

1 tablespoon yellow mustard

1 tablespoon Simply Savory by Rachel Cajun Lagniappe seasoning

2 cloves garlic minced

½  teaspoon salt

¼  teaspoon pepper

INSTRUCTIONS Trim chicken breasts of fat, and slice into strips to resemble chicken tenders.

Add marinade ingredients to a zip-top plastic bag and whisk to combine. Add chicken to bag, and seal, pressing out any excess air. Smoosh the bag around a bit to make sure all the chicken pieces are coated in the marinade. Place bag on a plate and refrigerate up to 8 hours.

Pour entire contents of the bag into a large skillet and heat over MED-HIGH heat until the mixture comes to a bubble. Reduce heat to MED-LOW and simmer, uncovered, for about 25-30 minutes, until most of the liquid cooks off, leaving a loose glaze.

The last 5 minutes or so, add in the sliced bell pepper, jalapeño and orange slices and let them cook in the glaze.

Remove chicken, veggies and oranges to a plate. Serve over rice, quinoa, or as is for a low carb option. If desired, garnish with sliced green onions, minced parsley, and a lime wedge.


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