Cajun chicken rice bowl

Cajun chicken rice bowl

from taste.com.au
25 min

For a speedy weeknight meal try with Cajun chicken and rice bowl, topped with avocado and mango!

Ingredients

  • 4 RSPCA Approved Chicken Thigh Fillets, cut into 3cm pieces
  • 15.00 gm Cajun seasoning
  • 9.20 gm olive oil
  • 450g pkt microwavable brown rice
  • 1 avocado, stoned, peeled, thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 1 mango, stoned, peeled, finely chopped
  • 1/2 red onion, finely chopped
  • 250.00 ml coriander leaves
  • 100g mayonnaise
  • 1.25 gm ground paprika
  • 21.00 gm lime juice
  • Lime wedges, to serve

Directions

  1. 1

    Place the chicken in a large bowl. Sprinkle with 1 tbs of the Cajun seasoning and toss to combine.

  2. 2

    Heat a large frying pan over medium-high heat. Cook the chicken mixture, in 2 batches, turning occasionally, for 5 mins or until cooked through. Transfer to a bowl.

  3. 3

    Heat the oil in the pan over medium heat. Add remaining Cajun seasoning and cook for 1 min or until fragrant. Add the rice and ⅔ cup (160ml) water. Cook, stirring, for 6-7 mins or until water evaporates. Remove from heat.

  4. 4

    Divide the rice among serving bowls. Top with avocado, capsicum, chicken, mango, onion and coriander. Combine the mayonnaise, paprika and lime juice in a small bowl. Drizzle over the chicken and vegetables. Serve with lime wedges.