Super simple oven baked gluten/dairy free cajun chicken was my quick go-to dinner last night! This turned out to be so juicy and super tasty!! I usually grill this on the Traeger, but I felt a bit lazy to do that last night.
We are in the middle of packing to move across town and my kitchen table has stuff to be boxed on it. I found a spot to eat and as I went to grab my utensils I came back to Jack having a sniff of my dinner!
Close call on the Jack attack, but I think this cajun chicken would be a little too spicy even for a poodle;)
I did make one chicken breast without the red pepper flakes for my son. He enjoyed his cut up and mixed with mayonnaise and pickle juice on a slice of toast. We call it pickle chicken;)
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
- PLACE 2 chicken breasts in a casserole dish and pre-heat the oven to 375 degrees.
- SLATHER each breast and each side with some mayonnaise.
- SPRINKLE each side with garlic powder, chili powder, smoked paprika, dried thyme, dried oregano, a pinch of red pepper flakes, and S/P.
- BAKE until no longer pink.
I flip the chicken after about 10 minutes and then cut it down the middle after another 10 minutes or so. Then check it after a little bit to see if it’s still pink.
Grateful Day – I’m grateful for having had the opportunity to do some traveling before we had our child. I’m looking forward to traveling with him in the future! He is excited to visit all the states he’s been learning about.
Do you enjoy traveling?
Thank you for listening!