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Cajun Chicken & Brown Rice Salad

Cajun Chicken & Brown Rice Salad

with Lime & Chilli

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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.

Allergens:

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3190 kJ
Fat32.9 g
of which saturates7.3 g
Carbohydrate64.1 g
of which sugars5.9 g
Dietary Fibre0 g
Protein48.5 g
Cholesterol0 mg
Sodium200 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Sieve
Saucepan
Strainer
Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

To serve, divide the Cajun chicken and brown rice salad between bowls.