cajun alfredo chicken- low carb

How To Make cajun alfredo chicken- low carb

• 1

  Preheat oven to 375 degrees. Rinse chicken and pat dry. Coat each side of the breasts with Cajun seasoning.
• 2

  Heat butter in a large oven-proof skillet over medium- high heat. Sauté breasts for 3 minutes on each side. When you flip the breasts, tilt pan slightly and spoon some of the butter over chicken several times.
  Place in the oven and bake for 25-30 minutes, or until chicken is cooked through and no longer pink.
• 3

  While chicken is cooking, chop broccoli and cook.
  I microwaved it on high for 4 minutes. Microwave ovens vary, so just keep an eye on it to make sure it doesn't get overcooked.
  Seed and dice tomatoes, and slice the green onion.
• 4

  Remove chicken breasts from the oven, and let rest for 10 minutes. Slice and place on plates.
  Note: Chicken will be blackened (not burnt).
  Top each breast with half of the broccoli.
  Heat alfredo sauce in a glass measuring cup in the microwave on high for 25-30 seconds.
  Drizzle half of the sauce over each breast.
  Top each with half of the tomato and onion, and serve.
  
  
  
  * I used Bobby Webb's Cajun Spice Mix. Here's the link to the recipe: www.justapinch.com/recipes/sauce-spread/marinade/cajun-spice-mix.html
  (omit sugar if on low carb diet)
  
  
  ** After reading all the labels on different Alfredo sauces, I decided that Bertolli was the lowest in carbs, with only 2 carbs in 1/4 cup.
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