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+ servings

Cajun-Honey Glazed Chicken Bowls

Servings 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
  • 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


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