Spice Up Your Dinner with Cajun Chicken and Coriander Lime Rice
Craving a meal that’s both flavorful and satisfying? Look no further than this Cajun Chicken with Coriander and Lime Rice. This dish combines the bold, smoky flavors of Cajun seasoning with the fresh, zesty notes of coriander and lime. Paired with char-grilled peppers and creamy avocado, this meal is not only delicious but also a feast for the eyes.
Ingredients
- 150 g (3/4 cup) dried long grain rice
- 1 ½ tbsp Cajun seasoning
- 2 skinless chicken breasts
- 1 ½ tbsp olive oil
- ½ red bell pepper, deseeded and sliced
- ½ yellow bell pepper, deseeded and sliced
- ½ green bell pepper, deseeded and sliced
- 1 small brown onion, peeled and sliced
- 1 small bunch coriander (cilantro), roughly torn
- Zest of 1 lime
- 1 avocado, peeled, de-stoned, and chopped
Directions
- Cook the Rice: Start by boiling a large pan of water. Add the rice and simmer for about 15 minutes, or until the rice is tender. Once cooked, pour the rice into a sieve and leave it to drain.
- Prepare the Chicken: While the rice is cooking, heat a cast iron griddle pan on high heat and brush on a little oil. Sprinkle the Cajun seasoning over the chicken breasts and pour half the olive oil on top. Rub the seasoning and oil into the chicken with your hands, ensuring it’s evenly coated. Flatten the chicken breasts slightly with your hands to ensure even cooking.
- Grill the Chicken: Place the chicken breasts on the hot griddle. Cook for 7-10 minutes, turning once, until the chicken is charred and cooked through, with no pink in the middle. Once done, place the chicken on a chopping board to rest while you cook the vegetables.
- Char the Vegetables: Brush the remaining olive oil on the griddle. Add the sliced red, yellow, and green bell peppers, along with the onion, in a single layer. Cook for 5-6 minutes, turning a couple of times until the vegetables are lightly charred.
- Flavor the Rice: By now, the rice should be fully cooked and drained. Fluff it up with a fork and stir in the roughly torn coriander and lime zest, adding a fresh, zesty flavor to the rice.
- Assemble the Dish: Divide the coriander lime rice between two bowls. Slice the grilled chicken breasts and place them on top of the rice. Add the char-grilled peppers and onions, and finish with the chopped avocado.
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Calories: 450 kcal per serving
- Servings: 2
Why You’ll Love This Recipe
- Bold Flavors: The Cajun seasoning brings a smoky, spicy kick to the chicken, perfectly balanced by the fresh coriander and lime in the rice.
- Healthy and Satisfying: With lean protein from the chicken, healthy fats from the avocado, and a variety of colorful vegetables, this dish is as nutritious as it is delicious.
- Perfect for Any Occasion: Whether you’re cooking for a casual dinner or looking to impress guests, this recipe is sure to be a hit.
This Cajun Chicken with Coriander and Lime Rice is a simple yet impressive dish that’s packed with flavor. The combination of spices, fresh herbs, and charred vegetables makes it a satisfying meal that’s sure to become a favorite in your household. Give it a try and enjoy a burst of flavors in every bite!
Cajun Chicken with Coriander and Lime Rice
- Total Time: 35 minutes
- Yield: 2 1x
Description
This Cajun Chicken with Coriander and Lime Rice is a vibrant and flavorful dish that combines the bold, spicy taste of Cajun seasoning with the fresh zest of lime and the aromatic kick of coriander. The charred chicken pairs perfectly with the colorful, grilled peppers and fluffy, herb-infused rice, creating a meal that’s as visually appealing as it is delicious.
Ingredients
150 g (3/4 cup) dried long grain rice
1 ½ tbsp Cajun seasoning
2 skinless chicken breasts
1 ½ tbsp olive oil
½ red bell pepper, deseeded and sliced
½ yellow bell pepper, deseeded and sliced
½ green bell pepper, deseeded and sliced
1 small brown onion, peeled and sliced
1 small bunch coriander (cilantro), roughly torn
Zest of 1 lime
1 avocado, peeled, de-stoned, and chopped
Instructions
Boil a large pan of water, add the rice, and simmer for 15 minutes until the rice is tender. Pour into a sieve and leave to drain.
While the rice is cooking, heat a cast iron griddle pan on high heat and brush on a little oil.
Sprinkle the Cajun seasoning and pour half the oil on the chicken breasts, rubbing it in using your hands. Flatten the chicken breasts slightly with your hands and place on the hot griddle. Cook for 7-10 minutes, turning once, until the chicken is charred and no longer pink in the middle. Place on a chopping board to rest while you cook the vegetables.
Brush the rest of the oil on the griddle and place the peppers and onion on in a single layer. Cook for 5-6 minutes, turning a couple of times, until lightly charred.
By now the rice should be cooked and drained. Fluff it up with a fork and stir through the coriander and lime zest.
Divide the rice between two bowls. Cut the chicken breasts into slices and place on top of the rice. Add the char-grilled peppers and onion and top with the chopped avocado.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450