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Chicken With Cajun Rice And Avocado Lemon Salad

Chicken With Cajun Rice And Avocado Lemon Salad

Ingredients for One

  1. 150 grams free range chicken breast fillets
  2. 5 grams parsley
  3. 1 tsp Cajun spice mix
  4. 1 tbsp flaked almonds
  5. 0.5 cups jasmine rice
  6. 1 stalks celery
  7. 0.25 lemon
  8. 1 avocados
  9. 1 red onions
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams free range chicken breast fillets
  2. 10 grams parsley
  3. 2 tsp Cajun spice mix
  4. 2 tbsp flaked almonds
  5. 1 cups jasmine rice
  6. 1 stalks celery
  7. 0.5 lemon
  8. 1 avocados
  9. 1 red onions
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams free range chicken breast fillets
  2. 20 grams parsley
  3. 4 tsp Cajun spice mix
  4. 4 tbsp flaked almonds
  5. 2 cups jasmine rice
  6. 1 stalks celery
  7. 1 lemon
  8. 1 avocados
  9. 1 red onions
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams free range chicken breast fillets
  2. 30 grams parsley
  3. 6 tsp Cajun spice mix
  4. 6 tbsp flaked almonds
  5. 3 cups jasmine rice
  6. 2 stalks celery
  7. 2 lemon
  8. 2 avocados
  9. 2 red onions
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Prep:

  1. wash and chop avocados
  2. wash parsley
  3. peel and finely chop onions
  4. wash and chop celery
  5. cut chicken in half horizontally and toss with half the spice mix

Method:

  1. 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.
  2. 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.
  3. 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.
  4. Finely grate rind from lemon. Squeeze the juice. Combine with avocado and parsley in a bowl. Season with salt and pepper. Mix gently.
  5. Serve chicken over rice topped with almonds and avocado salad.
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