Juicy griddled Cajun chicken with charred veggies and coriander-lime rice – ready in 30 minutes. A great weeknight dinner!
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
- 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.
- Whilst the rice is cooking, heat a cast iron griddle pan on a high heat and brush on a little oil.
- 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.