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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. 0.25 lemon
  6. 1 avocados
  7. 0.75 stalks celery
  8. 0.5 cups jasmine rice
  9. extra virgin olive oil - PANTRY ITEM
  10. 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. 0.5 lemon
  6. 1 avocados
  7. 1.5 stalks celery
  8. 1 cups jasmine rice
  9. extra virgin olive oil - PANTRY ITEM
  10. 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. 1 lemon
  6. 1 avocados
  7. 3 stalks celery
  8. 2 cups jasmine rice
  9. extra virgin olive oil - PANTRY ITEM
  10. 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. 2 lemon
  6. 2 avocados
  7. 4.5 stalks celery
  8. 3 cups jasmine rice
  9. extra virgin olive oil - PANTRY ITEM
  10. salt & pepper - PANTRY ITEM

Prep:

  1. wash and chop avocados
  2. wash and chop parsley
  3. wash and thinly slice celery stalks
  4. 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 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.
  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 avocado salad and flaked almonds.
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