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Roasted Cajun Chicken and Grits

1 hr
10 min prep
50 min cook

Serves 4

Unsaved Roasted Cajun Chicken and Grits

Ingredients

  • 2 tbsp Olive oil
  • 3 lb H‑E‑B Simply Seasoned Cajun-Style Chicken Leg Quarters
  • 1 1/2 cups White onions, thinly sliced
  • 1 Small green bell pepper, thinly sliced
  • 10 oz Angel sweet tomatoes
  • 1 1/2 cups Chicken stock
  • 3 1/4 cups Whole milk
  • 15 oz H‑E‑B Saucy Cajun Pasta Sauce
  • 1 1/2 cups Grits

Instructions

  1. Heat oven to 400ºF. While oven heats, place a large, oven-safe skillet over medium-high heat. Add oil and chicken, skin-side down. Cook 8 to 10 minutes or until skin-side is golden brown. Flip and cook chicken an additional 8 to 10 minutes or to golden brown. Transfer to a plate.
  2. Add onions, bell peppers and tomatoes to skillet and toss to combine. Stir in chicken stock and arrange chicken on top of pepper and onion mixture. Bake 30 to 40 minutes or until internal temperature reaches 165ºF.
  3. While chicken bakes, add milk and pasta sauce to a medium-size saucepan and heat on medium. Stir and bring to a gentle simmer.
  4. Add grits and stir well. Bring to a gentle simmer and cook 1 minute. Turn heat to lowest setting, cover and cook 5 to 6 minutes or until grits are tender. Stir well and serve with chicken, peppers and tomatoes. Spoon pan sauce over chicken.
  5. When grits are done, divide equally between bowls and top with chicken and tomato mixture.

Nutrition

Carbs
Fat
Protein

Nutrition Facts

4 servings

    Disclaimer

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    Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

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    Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.