Stuffed Cajun Chicken and Veggie Hash

This is a great way to get out of a chicken rut.  We eat chicken breast often, it is healthy and affordable.  While we enjoy a simple baked chicken breast this recipe steps it up a notch and the result is a cheesy filled chicken breast that is sure to be a hit.  Once you get the method down, your stuffing options are limitless.  I liked this filling because it used a whole container of spring mix I had bought from the grocery earlier in the week.  It is a good way to get your greens in without having it as a salad.  This is the cast iron I use Lodge L8SK3 Cast Iron Skillet, Pre-Seasoned, 10.25-inch, I love that it can go right into the oven to finish cooking.  As far as the cajun seasoning,  our absolute favorite is Slap Ya Mama Original Blend, 8-Ounce.   You can find it on Amazon but our local World Market carries it.  It is pretty spicy but once it is cooked on the chicken it mellows out enough where the kids can even eat it.   I hope you like this recipe, what other kids of stuffed chicken would you like to see recipes for?  Let me know in the comments and I’ll see what I can come up with.
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5 from 1 vote

Cajun Spiced Chicken and Veggie Hash

Course Main Dish, Poultry

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Ingredients

• 4oz shredded cheese your choice, I used pepperjack
• 4 cups mixed baby greens or spinach
• 2 large boneless skinless chicken breasts
• 2 tablespoon extra-virgin olive oil
• 2 tablespoons cajun spice Slap Your Mama is our fave
• 1 cup frozen lima beans thawed a bit
• 1 yellow summer squash diced
• 1 cup cherry tomatoes halved
• salt and pepper

Instructions

• Preheat the oven to 375°. Mix 2 cups of the greens with the cheese. Take a chicken breast and cut a large pocket on the side in the thickest part of the breast. Do not cut all the way through, just as much as you can without cutting through the whole breast. Repeat with the other breast. Stuff the greens mixture into these pockets. Season all over with the cajun seasoning.
• Heat a large cast iron skillet over high until it is hot, a few minutes. Place 1 tablespoon of oil in the pan an add the chicken top side down, cook without moving until blackened about 4 minutes, flip them and cook for another 4 minutes. Transfer this to the preheated oven and cook until a thermometer in the thickest part of the chicken reaches 160°. It should take 10 to 15 minutes. When it reaches temp remove from the oven place on a plate and cover with foil to rest while you prepare the veggies.
• Wipe out your skillet and return to a burner over medium heat, add the remaining 1 tablespoon of oil. Add the lima beans and squash, cook for 2 to 3 minutes, add the tomatoes and cook for an additional 2 minutes, Remove from the heat and season with salt and pepper and add the remaining 2 cups of greens, stir these until they wilt in to the mixture.
• Slice up your chicken and serve it alongside the veggie hash. Enjoy!