Cajun Chicken with Coriander and Lime Rice

This Cajun chicken with cilantro and lime rice is filled with a juicy Cajun chicken grilled with vegetables and rice, ready in 30 minutes!

However, it is clear that a little alchemy of spices can produce something that does not taste as expected, based on the individual parts.

I wonder how many surprising and surprising mixes of spices there are out there.
I think I need to go on a mission!
Ok, I'm going to stop rabbits now. I'm sorry, I'm having one of those days when every thought goes off on a tangent (squirrel!).

This recipe is full of flavor, mainly from that magical mix of Cajun spices, but also with a hand of some jazzed rice.

Put the chicken in a pan to get those lovely charred lines and juicy meat.
I also love adding peppers and onions, then I leave them long enough to highlight the sweetness.

Cajun Chicken with Coriander and Lime Rice Recipe:

Juicy grilled Cajun chicken with charred vegetables and rice with cilantro and lime, ready in 30 minutes. A great dinner during the week!
 Prep Time: 10 mins 
Cook Time: 20 mins 
Total Time: 30 mins
Course: Dinner
Cuisine: American
Keyword: Any Time Of the year, summer, Super Salads 
Servings: 2 serving

Ingredients

• 150 g dried long grain rice

• 1.5 tbsp Cajun seasoning
• 2 skinless chicken breasts
• 1.5 tbsp olive oil
• ½ red bell pepper deseeded and sliced
• ½ yellow bell pepper deseeded and sliced
• ½ green bell pepper deseeded and sliced
• 1 small brown onion peeled and sliced
• 1 small bunch coriander (cilantro), roughly torn
• Zest of 1 lime
• 1 avocado peeled, de-stoned and chopped

Instructions

1. Boil a large pan of water, add the rice and simmer for 15 minutes until the rice is tender. Pour into a sieve and leave to drain.
2. Whilst the rice is cooking, heat a cast iron griddle pan on a high heat and brush on a little oil.
3. Sprinkle the Cajun seasoning and pour half the oil on the chicken breasts and rub it in using your hands. Flatten the chicken breasts slightly with your hands and place on the hot griddle. Cook for 7-10 minutes, turning once, until the chicken is charred and no longer pink in the middle. Place on a chopping board to rest whilst you cook the vegetables.
4. Brush the rest of the oil on the griddle and place the peppers and onion on in a single layer. Cook for 5-6 minutes, turning a couple of times, until lightly charred.
5. By now the rice should be cooked and drained. Fluff it up with a fork and stir through the coriander and lime zest.
6. Divide the rice between two bowls. Cut the chicken breasts into slices and place on top of the rice. Add the char-grilled peppers and onion and top with the chopped avocado.

Recipe Notes
Nutrition info is for one serving of this recipe.

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Cajun Chicken with Coriander and Lime Rice

4/ 5

Oleh srmo