• Chicken With Cajun Rice And Avocado Lime Salad (G-F)
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Chicken With Cajun Rice And Avocado Lime Salad (G-F)

Chicken With Cajun Rice And Avocado Lime Salad (G-F)

  1. 1 Each Stalks Celery
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 0 Each Red Capsicums
  4. 5 g Parsley
  5. 0 Each Lime
  6. 1 cup Jasmine Rice
  7. 150 g Free Range Chicken Breast Fillets
  8. 1 tbsp Flaked Almonds
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 1 tsp Cajun Spice Mix
  11. 0 Each Brown Onions
  12. 1 L Avocados
  1. 2 Each Stalks Celery
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Capsicums
  4. 10 g Parsley
  5. 1 Each Lime
  6. 1 cup Jasmine Rice
  7. 300 g Free Range Chicken Breast Fillets
  8. 2 tbsp Flaked Almonds
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 tsp Cajun Spice Mix
  11. 1 Each Brown Onions
  12. 2 L Avocados
  1. 3 Each Stalks Celery
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Capsicums
  4. 15 g Parsley
  5. 1 Each Lime
  6. 2 cup Jasmine Rice
  7. 450 g Free Range Chicken Breast Fillets
  8. 3 tbsp Flaked Almonds
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 3 tsp Cajun Spice Mix
  11. 1 Each Brown Onions
  12. 3 L Avocados
  1. 4 Each Stalks Celery
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Capsicums
  4. 20 g Parsley
  5. 1 Each Lime
  6. 2 cup Jasmine Rice
  7. 600 g Free Range Chicken Breast Fillets
  8. 4 tbsp Flaked Almonds
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 4 tsp Cajun Spice Mix
  11. 1 Each Brown Onions
  12. 4 L Avocados
  1. 6 Each Stalks Celery
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 2 Each Red Capsicums
  4. 30 g Parsley
  5. 2 Each Lime
  6. 3 cup Jasmine Rice
  7. 900 g Free Range Chicken Breast Fillets
  8. 6 tbsp Flaked Almonds
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 6 tsp Cajun Spice Mix
  11. 2 Each Brown Onions
  12. 6 L Avocados

Prep:

  1. Wash and finely chop red capsicums.
  2. Wash and trim snow peas.
  3. Wash and chop parsley.
  4. Wash and thinly slice celery stalks.
  5. Cut chicken in half horizontally and toss with half the spice mix.
  6. Peel and chop avocados.
  7. Peel and finely chop onions.

Method:

  1. Garnish with thinly sliced chilli.
  2. Use ratio of 1. 5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
  3. Heat oil (1 tsp/person) in a large, non-stick frying pan over a medium to high heat. Add chicken. Cook for about 5 minutes on each side, or until cooked. Remove. Cover to keep warm.
  4. To finish rice, heat oil (1 tsp/person) in same pan over a medium heat. Add onions, capsicums and celery. Cook, stirring occasionally, for about 5 minutes, or until browned and tender. Stir in remaining spice mix and rice. Cook, stirring, until hot.
  5. Finely grate rind from lime. Squeeze the juice. Combine with avocado and parsley in a bowl. Season with salt and pepper. Mix gently.
  6. Serve chicken over rice topped with almonds and avocado salad.
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