CAJUN CHICKEN AND RICE SKILLET

Prep time: 10 mins 
Cook time: 25 mins 
Total time: 35 mins 
Serves: 4 

Ingredients: 

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces 
• 1 tablespoon Cajun seasoning 
• 1 tablespoon olive oil 
• 1 bell pepper, chopped 
• 1 small onion, chopped 
• 2 cloves garlic, minced 
• 1 cup long-grain rice 
• 2 cups chicken broth 
• 1 can (14.5 oz) diced tomatoes 
• 1/2 teaspoon smoked paprika 
• Salt and pepper to taste 
• Fresh parsley, chopped (for garnish) 
• Optional: 1/2 cup shredded cheddar cheese 

Instructions: 

Cook the Chicken: 

1. In a bowl, toss the chicken pieces with Cajun seasoning to coat evenly. 
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, or until browned and cooked through. Remove from the skillet and set aside. 
3. Sauté the Vegetables: 
4. In the same skillet, add the chopped bell pepper and onion. Cook for about 4 minutes, or until softened. 
5. Add the garlic and cook for another minute until fragrant. 

Cook the Rice: 

1. Stir in the rice, chicken broth, diced tomatoes (with juice), smoked paprika, salt, and pepper. 
2. Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. 

Combine and Finish: 

1. Return the cooked chicken to the skillet and stir to combine. 
2. Cook for an additional 3-5 minutes to heat everything through. 
3. Optionally, sprinkle with shredded cheddar cheese and cover the skillet until the cheese is melted. 

Serve: 

Garnish with fresh parsley and serve immediately.