Summer Cajun Chicken Skillet – Light, Bold, and Low-Carb

This Summer Cajun Chicken Skillet is your go-to for bold flavor and a quick, low-carb dinner—ready in just one pan and perfect for busy weeknights.

Summer Cajun Chicken Skillet – Light, Bold, and Low-Carb

Sun’s out, skillet’s on—this Cajun Chicken dish brings the sizzle with spicy, juicy chicken and fresh summer veggies in every bite. With golden, spice-crusted chicken nestled among sweet corn, juicy cherry tomatoes, and crisp-tender green beans, every bite feels like a celebration of the season. We try to keep our weeknight dinners on the healthier, low-carb side, and this skillet fits the bill perfectly—big on flavor, light on effort, and easy on the cleanup.

While we haven’t made it to Louisiana yet (definitely on the bucket list!), this dish brings just enough Cajun-inspired heat to make us feel like we’re one step closer. It’s the kind of bold, zesty dinner that satisfies without feeling heavy—just what we crave on warm evenings when turning on the oven is the last thing we want to do. Using fresh summer produce and simple pantry spices, this one-pan wonder comes together quickly and keeps the kitchen cool. If you love a good chicken dinner with attitude, this one’s sure to earn a permanent spot in your summer rotation.

What Ingredients do I need?

Here are a list of ingredients along with a shopping list by category for your convenience.

Shopping List

Produce

• Thin-cut chicken breasts (might be labeled chicken cutlets)
• French green beans (You can use fresh or frozen)
• Sweet corn (fresh or frozen)
• Cherry tomatoes

Pantry

• Olive oil
• Cajun seasoning - I use this brand or this one which you can find in the local grocery store - or choose your favorite.
• Salt
• Black pepper

Substitutions and Variations

Simple Substitutions

One of the best parts about this Summer Cajun Chicken Skillet is how easy it is to adapt based on what you have on hand. Here are a few substitution ideas to make this dish work for your kitchen and your taste:

• Chicken: Thin-cut chicken breasts cook quickly, but you can also use boneless, skinless chicken thighs for extra juiciness. Just adjust the cook time slightly to ensure they’re fully done.

• Green Beans: Swap French green beans for regular green beans, snap peas, or even zucchini for a similar crisp-tender texture.

• Corn: Fresh sweet corn adds a great summer touch, but frozen corn works perfectly too—just thaw and pat dry before sautéing.

• Cherry Tomatoes: Grape tomatoes or chopped roma tomatoes are a great stand-in if that’s what you’ve got.

• Cajun Seasoning: No Cajun blend on hand? Mix up your own with paprika, garlic powder, onion powder, thyme, oregano, and a pinch of cayenne. You can also tone down the spice for a milder version.

• Add a Carb (if desired): While this is a low-carb meal on its own, you can easily serve it over rice, quinoa, or even mashed potatoes if you're feeding a mixed crowd.

Tasty Variations to Try

This skillet is a great base for experimenting with different flavors and ingredients depending on what’s in season—or what’s in your fridge! Here are a few ways to switch things up while keeping it just as quick and delicious:

• Add a Tangy Finish: A squeeze of fresh lemon or a sprinkle of crumbled feta on top adds a bright, tangy layer that pairs beautifully with the heat.

• Spice Swap: Want something smoky instead of spicy? Try a Southwest seasoning blend or smoked paprika in place of Cajun seasoning for a different flavor profile.

• Cheese, Please: Sprinkle a bit of shredded pepper jack or cheddar over the veggies and pop the skillet under the broiler for 2 minutes for a cheesy finish.

• Add Avocado: A few slices of fresh avocado or a spoonful of guacamole on top gives the dish a cooling, creamy contrast to the heat.

• Whole30 Variation:  To make this skillet Whole30-compliant, simply skip the corn and swap in another veggie (diced zucchini, bell peppers, or mushrooms)
• All the other ingredients are already Whole30-friendly—just be sure to check your Cajun seasoning blend for added sugar or non-compliant ingredients. 

Kitchen Tips for the Summer Cajun Chicken Skillet

• Use thin-cut chicken breasts for quick, even cooking. If you can’t find them, simply pound regular chicken breasts to about ½-inch thickness before seasoning.

• Don’t skip the seasoning! Cajun spice blends can vary, so taste yours before adding salt to avoid over-salting. Feel free to adjust the heat by adding a pinch of cayenne if you like it spicier.

• Blanch the green beans and corn to keep them crisp-tender before sautéing—this step locks in color and texture while speeding up the final skillet cook.

• Fresh veggies make a difference—if you can’t get fresh corn or green beans, frozen works great. Just thaw and pat dry to prevent sogginess.

• Keep the skillet hot when cooking veggies to get those tasty, lightly charred spots that add depth and a bit of smoky flavor. Stir gently to avoid breaking up the vegetables.

• Make it a one-pan meal by serving over cauliflower rice or alongside a fresh green salad for an easy low-carb dinner with minimal cleanup.

What to Eat With Your Cajun Skillet

This skillet is packed with protein and veggies, so it can totally stand on its own—but if you’re looking to round out the meal or feed a bigger crowd, here are some delicious pairings to consider:

• Cauliflower Rice or Zucchini Noodles: Keep it low-carb with a light, veggie-based side that soaks up all those bold Cajun juices.

• Crusty Bread or Cornbread: For those not counting carbs, a slice of warm bread is perfect for sopping up the flavorful pan drippings.

• Simple Green Salad: A crisp romaine or arugula salad with a zesty vinaigrette adds brightness and balances the spice.

• Roasted Potatoes or Sweet Potato Wedges: If you're craving something heartier, roasted potatoes with a dusting of Cajun seasoning are a perfect match.

• Grilled Peaches or Pineapple: For a sweet summer finish, serve grilled fruit on the side or even as a light dessert!

Leftover Remix: Make It New Again

Got leftovers? Good news—this dish is just as tasty the next day, and even better when repurposed into something new. Here are a few easy ways to remix your Cajun chicken and veggies into a fresh meal:

• Low-Carb Power Bowl: Slice the leftover chicken and pile it over cauliflower rice with the sautéed veggies. Add avocado, a drizzle of hot sauce or ranch, and a squeeze of lime for a flavor-packed lunch.

• Stuffed Bell Peppers: Chop the chicken and mix with leftover veggies, a bit of shredded cheese, and a spoonful of salsa. Stuff into halved bell peppers and bake at 375°F for 20–25 minutes.

• Wrap It Up: Roll everything into a low-carb tortilla with a smear of hummus or spicy mayo for a quick and satisfying wrap.

• Omelet or Scramble: Dice the leftovers and toss them into an egg scramble or omelet for a bold, savory breakfast.

    Equipment You May Need    

• 10" Cast Iron Skillet - These are perfect for cooking everyday
• 12" Cast Iron Skillet - A bigger size that will allow you to cook more
• Platter - great for serving

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Grilled Sesame Chicken Salad with Cashew Crunch – Healthy Never Tasted So Good!

This Grilled Sesame Chicken Salad with Cashew Crunch is bursting with bold Asian-inspired flavor, fresh veggies, and a maple-ginger dressing. A healthy, protein-packed meal that’s perfect for lunch, dinner, or meal prep!

Grilled Sesame Chicken Salad with Cashew Crunch – Healthy Never Tasted So Good!

When the summer heat sets in, we find ourselves craving lighter meals that are still big on flavor—and this Grilled Sesame Chicken Salad with Cashew Crunch checks all the boxes. It’s crisp, colorful, and full of bold Asian-inspired ingredients that I never get tired of. Salads like this are one are a go-to during warmer evenings, and any oven cooking must be kept at a minimum.  A nice crisp salad is so satisfying with your plate piled high with crunchy cabbage, juicy grilled chicken, and a zingy sesame-ginger dressing.

This recipe is one I first discovered on Ambitious Kitchen and the Asian aspect drew me in.  This recipe did not disappoint!   Juicy, tender chicken flavored with a wonderful Asian marinade served over a crunchy fresh salad.  And the dressing?  Wow! this makes the dish, so don't skip it. 

What I love most is the versatility of this recipe: the sesame-maple dressing is just as delicious drizzled over grilled veggies or rice bowls, and the chicken can easily be served on its own alongside stir-fried greens or a chilled noodle salad. It also holds up beautifully for meal prep, making weekday lunches something to look forward to.

Whether you serve it up as a main course dinner salad or deconstruct it for other meals, this is one of those recipes that delivers every time—fresh, flavorful, and so satisfying.

Enjoy!

Ingredients & Shopping List

This vibrant salad is packed with fresh produce, pantry staples, and flavorful condiments that come together for the ultimate summer meal. Here’s what you’ll need to bring it to life—plus a handy shopping list organized by category!

🧺 Shopping List by Category

Produce:

• Green cabbage
• Red cabbage
• Carrots
• Red bell pepper
• Green onions
• Fresh cilantro
• Garlic
• Fresh ginger

Protein:

• Boneless, skinless chicken breasts

Pantry & Condiments:

• Low-sodium soy sauce - you may use coconut aminos if you prefer
• Tahini
• Toasted sesame oil
• Olive oil
• Rice vinegar
• Brown sugar or coconut sugar
• Maple syrup - or honey is you prefer
• Red pepper flakes (optional)
• Sesame seeds

Nuts:

• Roasted whole cashews

Substitutions and Variations

Substitutions

Want to tailor this recipe to what you have on hand? Here are a few easy swaps that still deliver big flavor:

• Soy Sauce: Use coconut aminos or tamari for a gluten-free option.

• Brown Sugar: Swap in coconut sugar or honey if you prefer natural sweeteners.

• Tahini: Almond butter or peanut butter will give a slightly different flavor but still work well in the marinade.

• Maple Syrup: Agave or honey can stand in if you’re out of maple.

• Cabbage: Use one or the other—or even a pre-shredded slaw mix in a pinch.

• Cashews: Swap with roasted peanuts or sliced almonds for a similar crunch.

Variations

This salad is as flexible as it is delicious. Try one of these creative twists:

• Make it Vegetarian: Skip the chicken and top the salad with grilled tofu or edamame for plant-based protein.

• Noodle Bowl Style: Toss the salad with rice noodles or soba for a heartier, noodle bowl version.

• Wrap It Up: Use the salad and chicken as a filling for lettuce wraps or spring rolls.

• Different Protein: This marinade also works beautifully with shrimp, salmon, or even grilled steak.

Kitchen Tips and Notes

• Marinate Smart: A 30–45 minute marinade, out on the counter, gives the chicken tons of flavor without needing hours. If you’re short on time, even 20 minutes will still make a difference.

• Grill Indoors or Out: Don’t have a grill? A stovetop grill pan or even a cast iron skillet works great.

• Slice Against the Grain: For tender chicken, slice it thinly against the grain after resting.

• Meal Prep Friendly: Store components separately and assemble just before eating for the freshest texture. The dressing will keep in the fridge for up to 5 days.

• Double the Dressing: It’s so good, you’ll want extra! Use it on other salads, grain bowls, or grilled veggies throughout the week.

Meal Prep Made Simple: Your Quick-Glance Cheat Sheet

Air-Fried Tuscan Chicken Sandwich – Crunchy, Cheesy, and Irresistible!

Golden, air-fried chicken cutlets meet gooey mozzarella, juicy tomatoes, and fragrant basil—all piled onto toasted sandwich buns. This Tuscan-inspired sandwich is everything: crispy, cheesy, fresh, and perfect for a weeknight dinner or casual weekend lunch. 

Air-Fried Tuscan Chicken Sandwich – Crunchy, Cheesy, and Irresistible!

Sunshine, a light breeze, and the sound of dinner sizzling in the air fryer—this is our idea of the perfect mealtime moment. This Air-Fried Tuscan Chicken Sandwich has become a go-to for casual patio lunches and breezy summer dinners. It’s easy, it’s fresh, and it always feels like a little escape to the Italian countryside (even if we’re just steps away from the kitchen).

Thanks to the air fryer, the chicken turns out incredibly juicy inside with a crispy, golden crust on the outside—no deep frying required. Each bite is layered with melted mozzarella, sweet cherry tomatoes, and torn basil, tucked into a toasted bun that soaks up every drop of flavor. The best part? It’s on the table fast, without a lot of fuss. This is one of those recipes that feels special, but is simple enough to whip up on any given Tuesday—and that’s why we keep coming back to it.

Enjoy!

Tuscan Chicken Sandwich Ingredients

🛒 Shopping List

Produce

• Cherry tomatoes
• Fresh basil

Meat & Dairy

• Boneless, skinless chicken breasts
• Eggs
• Mozzarella cheese slices

Pantry

• All-purpose flour
• Italian seasoning
• Paprika
• Black pepper
• Olive oil
• Corn flakes (or panko breadcrumbs)
• Salt

Bread

• Sandwich rolls or hamburger buns

Substitutions and Variations

Substitutions

• No Corn Flakes?:  Swap with panko breadcrumbs for a similar crispy texture. You can also use crushed Ritz crackers or plain breadcrumbs mixed with a little olive oil for added crunch.

• Mozzarella Cheese Options:  Use provolone, fontina, or even sliced Havarti for a delicious melt. Fresh mozzarella is great, too—just slice it thinly so it melts evenly.

• Tomatoes Not in Season?:  Sun-dried tomatoes in olive oil make a flavorful substitute. Just chop them finely and mix with a bit of fresh basil.

Variations

• Tuscan Chicken Caprese Sandwich:  Add a drizzle of balsamic glaze over the tomato-basil topping for a caprese-inspired upgrade.

• Spicy Tuscan Twist:  Add a pinch of red pepper flakes to the flour mixture or stir some Calabrian chili paste into the tomato salad for a bit of heat.

• Tuscan Chicken Wraps:  Wrap the crispy chicken, cheese, and tomato-basil salad in a warm flatbread or tortilla for a fresh take on lunch.

Kitchen Tips and Notes

• Pounding Chicken Evenly:  Place the chicken between two sheets of parchment or plastic wrap before pounding to keep things tidy and help it cook evenly.

• Make Ahead Tip:  You can prep and bread the chicken in advance—just store it covered in the fridge for up to 8 hours before air frying.

• Toasting the Buns:  Toast the sandwich buns in a skillet with a little olive oil or butter for extra flavor and a golden finish.

• Leftover Chicken:  Leftover cutlets are great on salads, sliced over pasta, or even turned into crispy chicken parmesan the next day!

     ITEMS YOU MAY NEED     

Air Fryer - I use this one and it is essential to getting juicy, crispy chicken breasts!

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