One Pan Cajun Lime Chicken 

 One Pan Cajun Lime Chicken 

This One Pan Cajun Lime Chicken is a flavorful and easy-to-make dish that combines tender chicken with a zesty Cajun lime sauce. Perfect for a weeknight dinner! Here’s how to make it:

Ingredients:
For the Cajun Lime Sauce:

1 shallot, finely chopped
1 sweet red pepper, finely chopped
3 cloves of garlic, crushed
1 tsp smoked paprika
1 tsp Cajun seasoning
200 ml chicken stock
150 ml single cream
100 g cherry tomatoes
1 lime, cut in half
To Serve:

125 g basmati rice (per serving)
1 tbsp soured cream (per serving)
50 g tenderstem broccoli (or other green vegetable, per serving)
Instructions:
Prepare the Chicken:
Season the chicken with salt, pepper, and a sprinkle of Cajun seasoning. In a large skillet or pan, heat a little oil over medium-high heat. Add the chicken and cook until browned on both sides and cooked through (about 6-7 minutes per side, depending on thickness). Remove the chicken from the pan and set aside.
Make the Cajun Lime Sauce:
In the same pan, add the chopped shallot and sweet red pepper. Sauté for about 3-4 minutes until softened.
Add the crushed garlic, smoked paprika, and Cajun seasoning. Cook for an additional minute until fragrant.
Pour in the chicken stock and bring to a simmer. Let it cook for about 5 minutes to reduce slightly.
Stir in the single cream and cherry tomatoes. Squeeze the juice from one half of the lime into the sauce and stir to combine. Let it simmer for another 2-3 minutes until the sauce thickens slightly.
Combine Chicken and Sauce:
Return the cooked chicken to the pan, nestling it into the sauce. Cook for an additional 2-3 minutes to heat through and allow the flavors to meld.
Cook the Rice:
While the chicken is simmering, cook the basmati rice according to package instructions.
Prepare the Tenderstem Broccoli:
Steam or blanch the tenderstem broccoli until tender but still vibrant in color (about 3-4 minutes).
Serve:
Serve the Cajun lime chicken over a bed of basmati rice, drizzling the sauce over the top. Add a dollop of soured cream and serve with tenderstem broccoli on the side. Garnish with the remaining lime half for an extra burst of flavor.