Cajun Chicken & Brown Rice Salad
with Lime & Chilli
- May contain traces of allergens
- Gluten
We’re un-Cajun the beast, of flavour that is! Let your imagination and your senses run wild with a marinade that’s equal parts dangerous and delicious. To keep it tame, we’ve paired it with this wholesome brown rice and creamy avocado salad. Take a walk on the wild side.
Ingredients
¾ cup
brown rice
2 tsp
Cajun seasoning
(May be present: Gluten.)
2 fillet
chicken breast
1 bunch
spring onions
1
avocado
1 bunch
coriander
100 g
green beans
1
red capsicum
1
long red chilli
1
lime
Not included in your delivery
3 cup
water
2 tsp
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely slice the spring onions and long red chilli. Cube the avocado and finely dice the red capsicum. Pick the coriander leaves. Trim the green beans and cut them into 1 cm pieces. Lastly, juice the lime and rinse the brown rice well.
Place the brown rice and water in a large saucepan. Bring to the boil. Gently simmer for 25-30 minutes or until the rice is tender. Drain.
Combine the olive oil and Cajun spice mix and rub all over the chicken breast fillets. Heat an ovenproof frying pan over medium-high heat. Add the chicken breast and cook for 2 minutes on each side. Transfer the ovenproof pan to the oven and cook for 10 minutes, or until the chicken is cooked through. Remove from the oven and cut into 1 cm thick slices.
Combine the brown rice, spring onion, avocado, coriander, green beans, red capsicum, long red chilli and the chicken slices together in a medium bowl. Drizzle with a little extra olive oil and the lime juice. Season with salt and pepper. Tip: Deseed the chilli if you prefer less heat.
To serve, divide the Cajun chicken and brown rice salad between bowls.
