Cajun Honey Glazed Chicken Bowls Recipe

INGREDIENTS:

• 2 lbs chicken breasts, sliced into strips (chicken tenders can be used instead)
• 1 red bell pepper, seeded and sliced
• 1 jalapeno, seeded and sliced
• Orange slices, cut in half
• Lime wedges, for garnish
• 2 green onions, sliced, for garnish
• Fresh parsley, minced, for garnish
• Cajun Honey Mustard Marinade
• 1/3 cup honey
• 1/3 cup orange juice, fresh is best if possible
• 2 Tbsp brown sugar
• 3 Tbsp coarse Dijon mustard
• 1 Tbsp yellow mustard
• 3/4 Tbsp Cajun seasoning
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp pepper

INSTRUCTIONS:

1. Trim chicken breasts of fat, and slice into strips to resemble chicken tenders.
2. Add marinade ingredients to a zip-top plastic bag and whisk to combine. Add chicken to bag, and seal, pressing out any excess air.
3. Smoosh the bag around a bit to make sure all the chicken pieces are coated in the marinade.
4. Place bag on a plate and refrigerate up to 8 hours.
5. 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.
6. The last 5 minutes or so, add in the sliced bell pepper, jalapeno and orange slices and let them cook in the glaze.
7. Remove chicken, veggies and oranges to a plate.
8. Serve over rice, quinoa, or as is for a low carb option.
9. If desired, garnish with sliced green onions, minced parsley, and a lime wedge.

Source: The Chunky Chef

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