Cajun-Honey Glazed Chicken Bowls
Serves: 4 servings
  • 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
  • ⅓ cup honey
  • ⅓ cup orange juice, fresh is best if possible
  • 2 Tbsp brown sugar
  • 3 Tbsp coarse Dijon mustard
  • 1 Tbsp yellow mustard
  • ¾ Tbsp Cajun seasoning
  • 2 cloves garlic, minced
  • ½ tsp salt
  • ¼ tsp pepper
  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.
Recipe by TGIF - This Grandma is Fun at