Zesty Grilled Cajun Chicken with Charred Veggies & Zesty Coriander

Smoky-spiced chicken with blistered, sweet charred vegetables and a bright coriander finish that cuts through the heat.

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• 2 tbsp olive oil, divided
• 1 1/2 tbsp Cajun seasoning
• 2 bell peppers, sliced into thick strips
• 1 red onion, cut into wedges
• 2 zucchinis, sliced lengthwise into thick planks
• 1 cup corn kernels (or 2 corn cobs, cut into chunks)
• 1/2 tsp salt, plus more to taste
• Black pepper, to taste
• 1/2 cup coriander (cilantro) leaves, loosely packed
• 1 lemon (zest + 2 tbsp juice)

Method

• 1

  Step 1: Season the chicken

  Pat chicken dry (this helps it brown). Toss with **1 tbsp olive oil** and **1 1/2 tbsp Cajun seasoning** until evenly coated. Set aside while you prep vegetables (5 minutes is enough to “wet-brine” the surface for better flavour).

• 2

  Step 2: Prep the vegetables

  In a bowl, toss peppers, onion, zucchini, and corn with **1 tbsp olive oil**, **1/2 tsp salt**, and a few grinds of black pepper. Keep them in large pieces so they char instead of going soft.

• 3

  Step 3: Griddle/sear the chicken

  Heat a griddle plate or large heavy pan over **high heat** until very hot (a drop of water should sizzle fiercely). Add chicken and cook:

• 4

  Step 4: Char the veggies

  In the same griddle/pan (don’t wipe it—those browned bits are flavour), cook vegetables in a single layer, in batches if needed, until **blistered and charred at the edges**:

• 5

  Step 5: Make the zesty coriander finish

  Finely chop coriander. Mix with **lemon zest + 2 tbsp lemon juice** and a pinch of salt and pepper. (It should taste bright and punchy.)

• 6

  Step 6: Serve

  Slice chicken. Pile charred vegetables onto plates, top with chicken, then spoon over the lemony coriander. Finish with an extra pinch of salt if needed.

Tips

• **Best char = don’t crowd the pan.** Cook veggies in batches so they sear rather than steam.
• **Chicken breasts staying juicy:** If very thick, pound to an even thickness (about 1.5–2 cm) for perfectly even cooking.
• **Cajun heat control:** If your Cajun seasoning is salty, reduce the added salt on the vegetables.
• **Make-ahead:** Season chicken up to **12 hours ahead** and refrigerate. Bring to room temp for 15 minutes before cooking for more even browning.
• **To serve with:** Great with rice, flatbreads, or a simple salad (all optional).

Nutrition (per serving, estimate)