Chicken With Cajun Rice And Avocado Lemon Salad
Chicken With Cajun Rice And Avocado Lemon Salad
Ingredients for One
Ingredients for One
- 150 grams free range chicken breast fillets
- 5 grams parsley
- 1 tsp Cajun spice mix
- 1 tbsp flaked almonds
- 0.5 cups jasmine rice
- 1 stalks celery
- 0.25 lemon
- 1 avocados
- 1 red onions
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Two
Ingredients for Two
- 300 grams free range chicken breast fillets
- 10 grams parsley
- 2 tsp Cajun spice mix
- 2 tbsp flaked almonds
- 1 cups jasmine rice
- 1 stalks celery
- 0.5 lemon
- 1 avocados
- 1 red onions
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Three
Ingredients for Three
- 600 grams free range chicken breast fillets
- 20 grams parsley
- 4 tsp Cajun spice mix
- 4 tbsp flaked almonds
- 2 cups jasmine rice
- 1 stalks celery
- 1 lemon
- 1 avocados
- 1 red onions
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Four
Ingredients for Four
- 900 grams free range chicken breast fillets
- 30 grams parsley
- 6 tsp Cajun spice mix
- 6 tbsp flaked almonds
- 3 cups jasmine rice
- 2 stalks celery
- 2 lemon
- 2 avocados
- 2 red onions
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Prep:
- wash and chop avocados
- wash parsley
- peel and finely chop onions
- wash and chop celery
- cut chicken in half horizontally and toss with half the spice mix
Method:
- Use ratio of 1.5 cups water to 1 cup rice along with a pinch of salt. 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.
- Heat half the oil in a large, non-stick frying pan over a medium to high heat. Add chicken in 300g batches. Cook for about 5 minutes on each side, or until cooked. Remove. Cover to keep warm.
- To finish rice, heat remaining oil in same pan over a medium heat. Add onion 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.
- Finely grate rind from lemon. Squeeze the juice. Combine with avocado and parsley in a bowl. Season with salt and pepper. Mix gently.
- Serve chicken over rice topped with almonds and avocado salad.