Cajun Chicken & Brown Rice Salad

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.