• Chicken With Cajun Rice And Avocado Lemon Salad
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Chicken With Cajun Rice And Avocado Lemon Salad

Chicken With Cajun Rice And Avocado Lemon Salad

  1. 150g Free Range Chicken Breast Fillets
  2. 150g Free Range Chicken Breast Fillets
  3. 5g Parsley
  4. 5g Parsley
  5. 1 cup Jasmine Rice
  6. 1 tbsp Flaked Almonds
  7. 1 tsp Cajun Spice Mix
  8. 1 Avocados
  9. 1 tbsp Flaked Almonds
  10. 1 tsp Cajun Spice Mix
  11. 1 Stalks Celery
  12. 1 cup Jasmine Rice
  13. 1 Avocados
  14. 1 Stalks Celery
  15. Lemon
  16. Lemon
  17. Salt & Pepper*
  18. Extra Virgin Olive Oil*
  19. Extra Virgin Olive Oil*
  20. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 300g Free Range Chicken Breast Fillets
  2. 300g Free Range Chicken Breast Fillets
  3. 10g Parsley
  4. 10g Parsley
  5. 2 tbsp Flaked Almonds
  6. 2 tsp Cajun Spice Mix
  7. 2 tbsp Flaked Almonds
  8. 2 tsp Cajun Spice Mix
  9. 2 Stalks Celery
  10. 2 Stalks Celery
  11. 1 cup Jasmine Rice
  12. 1 Avocados
  13. 1 cup Jasmine Rice
  14. 1 Avocados
  15. 1 Lemon
  16. 1 Lemon
  17. Salt & Pepper*
  18. Extra Virgin Olive Oil*
  19. Extra Virgin Olive Oil*
  20. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 450g Free Range Chicken Breast Fillets
  2. 450g Free Range Chicken Breast Fillets
  3. 15g Parsley
  4. 15g Parsley
  5. 3 tbsp Flaked Almonds
  6. 3 tsp Cajun Spice Mix
  7. 3 tbsp Flaked Almonds
  8. 3 tsp Cajun Spice Mix
  9. 2 cup Jasmine Rice
  10. 2 Avocados
  11. 2 Stalks Celery
  12. 2 cup Jasmine Rice
  13. 2 Avocados
  14. 2 Stalks Celery
  15. 1 Lemon
  16. 1 Lemon
  17. Salt & Pepper*
  18. Extra Virgin Olive Oil*
  19. Extra Virgin Olive Oil*
  20. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 600g Free Range Chicken Breast Fillets
  2. 600g Free Range Chicken Breast Fillets
  3. 20g Parsley
  4. 20g Parsley
  5. 4 tbsp Flaked Almonds
  6. 4 tsp Cajun Spice Mix
  7. 4 tbsp Flaked Almonds
  8. 4 tsp Cajun Spice Mix
  9. 3 Stalks Celery
  10. 3 Stalks Celery
  11. 2 cup Jasmine Rice
  12. 2 Avocados
  13. 2 cup Jasmine Rice
  14. 2 Avocados
  15. 1 Lemon
  16. 1 Lemon
  17. Salt & Pepper*
  18. Extra Virgin Olive Oil*
  19. Extra Virgin Olive Oil*
  20. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 900g Free Range Chicken Breast Fillets
  2. 900g Free Range Chicken Breast Fillets
  3. 30g Parsley
  4. 30g Parsley
  5. 6 tbsp Flaked Almonds
  6. 6 tsp Cajun Spice Mix
  7. 6 tbsp Flaked Almonds
  8. 6 tsp Cajun Spice Mix
  9. 5 Stalks Celery
  10. 5 Stalks Celery
  11. 3 cup Jasmine Rice
  12. 3 Avocados
  13. 3 cup Jasmine Rice
  14. 3 Avocados
  15. 2 Lemon
  16. 2 Lemon
  17. Salt & Pepper*
  18. Extra Virgin Olive Oil*
  19. Extra Virgin Olive Oil*
  20. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

Prep:

  1. Wash and thinly slice celery stalks.
  2. Cut chicken in half horizontally and toss with half the spice mix.
  3. Wash and chop avocados.
  4. Wash and chop parsley.
  5. Wash and chop avocados.
  6. Wash and chop parsley.
  7. Wash and thinly slice celery stalks.
  8. Cut chicken in half horizontally and toss with half the spice mix.

Method:

  1. To finish rice, heat remaining oil in same pan over a medium heat. Add celery and cook, stirring occasionally, for about 3-4 minutes, or until browned and tender. Stir in remaining spice mix and rice. Cook, stirring, until hot.
  2. Finely grate rind from lemon. Squeeze the juice. Combine with avocado and parsley in a bowl. Season with salt and pepper. Mix gently.
  3. 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.
  4. Serve chicken over rice topped with avocado salad and flaked almonds.
  5. 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.
  6. 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.
  7. 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.
  8. To finish rice, heat remaining oil in same pan over a medium heat. Add celery and cook, stirring occasionally, for about 3–4 minutes, or until browned and tender. Stir in remaining spice mix and rice. Cook, stirring, until hot.
  9. Finely grate rind from lemon. Squeeze the juice. Combine with avocado and parsley in a bowl. Season with salt and pepper. Mix gently.
  10. Serve chicken over rice topped with avocado salad and flaked almonds.
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