It’s that time of year when you realize that you will need to wear a swimsuit in two months (yes, very tragic). So it’s time to kick out high caloric meals with lots of butter and cheese and switch into healthy summer mode (which really, isn’t all that bad). Since I really enjoyed the chicken in my gumbo a few weeks ago, I decided to use the spices again.
What you’ll need:
- 4 chicken cutlets or 1 breast, cut into small pieces (1/2 – 1”)
- 1 Tbsp Cajun seasoning
- 1 small eggplant, cut into small pieces (about 3/4”)
- 1 medium summer squash, chopped
- 1/2 medium onion sliced
Chop up your chicken and sprinkle on cajun seasoning. Let sit for a few minutes. Throw into a heated and oiled cast iron skillet. While this is cooking (and remember to stir the chicken up!), chop up your veggies. Add the onions and cook for another few minutes. Add the egg plant and summer squash and cook for about 5 – 7 minutes until the chicken is completely cooked through.
Serve on top of rice.