Chicken Skillet with Cajun Potatoes and Veggies

This recipe was a snap to throw together!  Ted and I really liked this a lot and the seasonings put a real nice twist on the taste.   It was ready in 30 minutes or less and great for after work.   Personally, I love anything with potatoes!    I have grown very fond of the one skillet meals as they usually are quick to prepare, easy to clean up and very tasty and low calorie!

Serves 4     about 30 minutes to prepare



  • 1 tablespoon olive oil
  • 4 chicken breast , cut into bite-sized pieces
  • 2 cups baby yellow potatoes, cut into ½ inch pieces
  • ¼ red onion, diced
  • 1 cup snap peas
  • 2 bell peppers, sliced
  • 1½ cups diced tomatoes (canned, include juices)
  • 1 tablespoon + 1 teaspoon cajun seasoning
  • ¼ teaspoon salt
  • optional
  • parmesan cheese


  1. In a large pan, heat oil over medium heat.
  2. Add the chicken and cook for 5 or so minutes, until lightly browned (don’t worry about cooking through). Remove from pan.
  3. Add the potatoes to the pan (adding additional oil if you need).
  4. Cook, stirring every 2 or so minutes for 10 minutes.
  5. Add the chicken back to the pan along with the red onion, snap peas, bell peppers, diced tomatoes, cajun seasoning and salt.
  6. Cover and cook, stirring every 2 minutes, for 10 more minutes. Remove lid and cook for an additional 5 minutes (keep stirring every couple of minutes).
  7. Serve with freshly grated parmesan cheese.

Nutritional :

Calories, 214, Fat grams 8, Cholesterol 69 mg, Fiber 4 g, Carbs 21 g


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