Sheet-Pan Cajun Chicken and Corn

• porties: 4 servings
• actieve tijd: 20 minutes
• totale tijd: 45 minutes

Ingrediënten

5 tbsp. olive oil, plus more for the pans

6 ears of corn, shucked and cut into 4 pieces

5 stalks celery, sliced on an angle

2 8-ounce bags baby bell peppers, halved and seeded

1 tsp. fresh thyme

4 tsp. Cajun seasoning

1 tsp. kosher salt, plus more to taste

Black pepper, to taste

6 skinless, boneless chicken breasts (about 8 ounces each)

2 garlic cloves, grated

2 tbsp. salted butter

1/4 c. fresh parsley, chopped

Hot sauce, for serving

Instructies

Preheat the oven to 425˚. Brush 2 rimmed baking sheets with olive oil. Toss the corn, celery and bell peppers with the thyme, 3 tablespoons olive oil, 1 teaspoon each Cajun seasoning and salt and a few grinds of pepper in a large bowl until well coated. Divide between the baking sheets and spread in a single layer.

Add the chicken to the same bowl. Add the garlic and remaining 2 tablespoons olive oil and 1 tablespoon Cajun seasoning. Toss well to coat.

Add 3 chicken breasts to each baking sheet, nestling them in the vegetables. Season with salt and pepper. Bake,rotating the baking sheets halfway through, until the chicken is just cooked through and the vegetables are tender, about 25 minutes. Transfer the chicken to a platter.

Add 1 tablespoon butter to each tray of vegetables and toss until the butter melts and the vegetables are glazed; add to the platter with the chicken. Top with the parsley and serve with hot sauce.

Voedingswaarde

• Calorieën: 843
• Totale vet: 34 g
• Verzadigd vet: 8 g
• Transvet: 0 g
• Cholesterol: 264 mg
• Natrium: 767 mg
• Totale koolhydraten: 46 g
• Voedingsvezels: 9 g
• Totale suikers: 13 g
• Eiwit: 85 g