Summer Cajun Chicken & Corn Asparagus Orzo
Serves 440 mins prep
Summer Cajun Chicken & Corn Asparagus Orzo is a vibrant, flavor-packed dish featuring Cajun-marinated chicken breast, roasted asparagus, and buttery skillet corn, all tossed with orzo pasta, arugula, red onion, and feta. It's finished with a zesty Cajun-lemon dressing for a bold, refreshing summer meal.
0 servings
What you need
Instructions
1. Preheat oven to 425°F. 2. Trim the white ends off the asparagus. 3. Add asparagus to a baking sheet and drizzle with 2 teaspoons of olive oil. Season with salt and 1/4 teaspoon of pepper. 4. Bake asparagus for 7-9 minutes at 425°F. 5. Heat a skillet over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons butter and let it melt. 6. Add frozen corn to the skillet and cook for 2 minutes. Add 1/2 teaspoon salt and pepper to taste and stir occasionally for another 8 minutes until corn is cooked through and browned. 7. In a large bowl, whisk together 2 tablespoons Cajun seasoning, 2 tablespoons olive oil, and juice of 1/2 lemon. 8. Add 1 pound chicken breast to the bowl and coat fully with the mixture. Let marinate for 15-20 minutes. 9. In a skillet over medium-high heat, cook marinated chicken for 5-7 minutes on each side until internal temperature reaches 165°F. 10. Mix together juice of 1 lemon, 2 teaspoons Cajun seasoning, 3/4 cup olive oil, 1/2 teaspoon kosher salt, 2 teaspoons honey, 2 grated garlic cloves, and 2 teaspoons Dijon mustard in a bowl for the dressing. 11. Cook 4 cups of orzo until al dente, then mix with 1/2 chopped red onion, 2 cups of arugula, and 1/2 cup of feta cheese. 12. Combine cooked asparagus, corn, chicken, and orzo mixture with dressing and serve.