Cajun Blackened Chicken with Remoulade and Green Beans

Per serving  936 kcal · 33g protein · 49g carbs · 76g fat

Ingredients

• 2 count chicken breasts
• 15 ml vegetable oil
• 10 g paprika
• 3 g garlic powder
• 3 g onion powder
• 2 g dried thyme
• 2 g dried oregano
• 2 g cayenne pepper
• 5 g salt
• 4 g black pepper
• 120 ml mayonnaise
• 15 ml fresh lemon juice
• 10 g Creole mustard
• 3 count garlic cloves
• 5 g fresh parsley
• 250 g green beans
• 10 ml butter

Steps

1. Make the remoulade: combine 120 ml mayonnaise, 15 ml fresh lemon juice, 10 g Creole mustard, 2 garlic cloves minced, 5 g fresh parsley chopped, 2 g paprika, 1 g cayenne pepper, and a pinch of salt and black pepper in a bowl. Whisk until smooth, then refrigerate.
2. Prepare the blackening spice: mix together 8 g paprika, 3 g garlic powder, 3 g onion powder, 2 g dried thyme, 2 g dried oregano, 1 g cayenne pepper, 1 g black pepper, and 2 g salt in a small bowl.
3. Pat 2 boneless, skinless chicken breasts (about 200 g each) dry with paper towels. Brush both sides lightly with 15 ml vegetable oil, then coat generously and evenly on both sides with the blackening spice mixture, pressing gently so it adheres.
4. Heat a cast iron skillet over medium-high heat until very hot, about 2 minutes. Once the pan is smoking slightly, carefully place the chicken breasts in the skillet. Sear for 6–7 minutes without moving them, until a dark crust forms on the bottom. Flip and sear the other side for 5–6 minutes until the internal temperature reaches 74°C when checked with an instant thermometer. Transfer to a plate and rest.
5. While the chicken cooks, trim 250 g fresh green beans and place in a pot of boiling salted water. Cook for 5–6 minutes until tender-crisp, then drain. Toss with 10 ml butter, 1 minced garlic clove, 2 g salt, and a pinch of black pepper.
6. Divide the rested blackened chicken and seasoned green beans between two plates. Spoon 3 tablespoons of remoulade (about 45 ml) alongside each chicken breast and serve immediately.