What are the main ingredients in Cajun Chicken & Charred Zucchini?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Cajun Chicken & Charred Zucchini?

Calories: 395, Carbs: 37 grams, Fat: grams, Protein: 41.5 grams, Sugar: 24.9 grams, Salt: 476 grams

How do I prepare Cajun Chicken & Charred Zucchini?

PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. CAJUN CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. ZUCCHINI: Return the pan, wiped down, to medium heat with a drizzle of oil. Coat the baby marrow chunks with the paprika. When hot, fry the chunks until lightly charred and cooked through, 2-3 minutes per side. Remove from the heat and season. TIME TO EAT: Plate up the baby marrow. Side with the loaded apple salad and the cajun chicken slices. Drizzle over the sour cream and sprinkle the toasted pumpkin seeds over the salad. Dig in, Chef! SALAD: Cut the apple into small cubes. In a salad bowl, combine the lemon juice with 2 tbsp of olive oil, seasoning, and a sweetener. Toss through the apple pieces and the shredded salad leaves. In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency.

What should be prepared from my kitchen to make Cajun Chicken & Charred Zucchini?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Cajun Chicken & Charred Zucchini

Whether you call it zucchini (Italian origin), courgette (inspired by French), or baby marrow (uniquely South African), this ingredient will feature in your meal today, Chef. Covered in spicy paprika and lightly charred, this versatile vegetable will share a plate with NOMU Cajun Rub-spiced chicken, a zesty apple salad with pops of toasted pumpkin seeds and a sour cream drizzle.

Cajun Chicken & Charred Zucchini

with an apple salad

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Baby Marrow
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Ground Paprika
Lemon Juice
NOMU Cajun Rub
Pumpkin Seeds
Salad Leaves
Sour Cream

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Photo of Cajun Chicken & Charred Zucchini

Serves 1

PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAJUN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZUCCHINI
Return the pan, wiped down, to medium heat with a drizzle of oil. Coat the baby marrow chunks with the paprika. When hot, fry the chunks until lightly charred and cooked through, 2-3 minutes per side. Remove from the heat and season.
SALAD
Cut ½ the apple into small cubes. In a salad bowl, combine the lemon juice with 1 tbsp of olive oil, seasoning, and a sweetener. Toss through the apple pieces and the shredded salad leaves. In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency.
TIME TO EAT
Plate up the baby marrow. Side with the loaded apple salad and the cajun chicken slices. Drizzle over the sour cream and sprinkle the toasted pumpkin seeds over the salad. Dig in, Chef!

Pumpkin Seeds - 5g
Free-range Chicken Breast - 1
NOMU Cajun Rub - 7,5ml
Baby Marrow - 150g
Ground Paprika - 5ml
Apple - 1
Lemon Juice - 10ml
Salad Leaves - 20g
Sour Cream - 30ml

Download the Recipe

Serves 2

PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAJUN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZUCCHINI
Return the pan, wiped down, to medium heat with a drizzle of oil. Coat the baby marrow chunks with the paprika. When hot, fry the chunks until lightly charred and cooked through, 2-3 minutes per side. Remove from the heat and season.
SALAD
Cut the apple into small cubes. In a salad bowl, combine the lemon juice with 2 tbsp of olive oil, seasoning, and a sweetener. Toss through the apple pieces and the shredded salad leaves. In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency.
TIME TO EAT
Plate up the baby marrow. Side with the loaded apple salad and the cajun chicken slices. Drizzle over the sour cream and sprinkle the toasted pumpkin seeds over the salad. Dig in, Chef!

Pumpkin Seeds - 10g
Free-range Chicken Breasts - 2
NOMU Cajun Rub - 15ml
Baby Marrow - 300g
Ground Paprika - 10ml
Apple - 1
Lemon Juice - 20ml
Salad Leaves - 40g
Sour Cream - 60ml

Download the Recipe

Serves 3

PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAJUN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZUCCHINI
Return the pan, wiped down, to medium heat with a drizzle of oil. Coat the baby marrow chunks with the paprika. When hot, fry the chunks until lightly charred and cooked through, 2-3 minutes per side. Remove from the heat and season.
SALAD
Cut 1½ of the apples into small cubes. In a salad bowl, combine the lemon juice with 3 tbsp of olive oil, seasoning, and a sweetener. Toss through the apple pieces and the shredded salad leaves. In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency.
TIME TO EAT
Plate up the baby marrow. Side with the loaded apple salad and the cajun chicken slices. Drizzle over the sour cream and sprinkle the toasted pumpkin seeds over the salad. Dig in, Chef!

Pumpkin Seeds - 15g
Free-range Chicken Breasts - 3
NOMU Cajun Rub - 22,5ml
Baby Marrow - 450g
Ground Paprika - 15ml
Apples - 2
Lemon Juice - 30ml
Salad Leaves - 60g
Sour Cream - 90ml

Download the Recipe

Serves 4

PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAJUN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZUCCHINI
Return the pan, wiped down, to medium heat with a drizzle of oil. Coat the baby marrow chunks with the paprika. When hot, fry the chunks until lightly charred and cooked through, 2-3 minutes per side. Remove from the heat and season.
SALAD
Cut the apples into small cubes. In a salad bowl, combine the lemon juice with 4 tbsp of olive oil, seasoning, and a sweetener. Toss through the apple pieces and the shredded salad leaves. In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency.
TIME TO EAT
Plate up the baby marrow. Side with the loaded apple salad and the cajun chicken slices. Drizzle over the sour cream and sprinkle the toasted pumpkin seeds over the salad. Dig in, Chef!