Cajun-Honey Chicken Bowls


30 min | 8 hours | 8h30min

serving : 4

Grab a fork, and get ready to dig into this luscious Cajun Honey Chicken! It’s loaded with flavor and ready in only a half hour. Just right for busy nights!


  • 2 pounds boneless, skinless chicken breasts, sliced into strips (chicken tenders can be used instead)
  • 1 red bell pepper, seeded and sliced
  • 1 jalapeño pepper, seeded and sliced
  • orange slices, cut in half
  • lime wedges, for garnish, optional
  • 2 green onions, sliced, for garnish (optional)
  • fresh parsley, minced, for garnish (optional)

Cajun Honey Mustard Marinade

  • 1/3 cup honey
  • 1/3 cup orange juice, (fresh is best if possible)
  • 2 tablespoons brown sugar
  • 3 tablespoons coarse dijon mustard
  • 1 tablespoon yellow mustard
  • 3/4 tablespoon Cajun seasoning
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon 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. 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.
  3. 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.
  4. The last 5 minutes or so, add in the sliced bell pepper, jalapeño and orange slices and let them cook in the glaze.
  5. 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.