Chicken with Cajun Rice and Avocado Lime Salad



300 grams free range chicken breast fillets
20 grams parsley
2 tsp Cajun spice mix
2 tbsp flaked almonds
1 lime
1 avocados
1 stalks celery
1 onions
1 cups jasmine rice
1 red capsicums
extra virgin olive oil*
salt & pepper*

*pantry item


– wash and chop avocados
– wash parsley
– peel and finely chop onions
– wash and finely chop red capsicums
– wash and thinly slice celery stalks
– cut chicken in half horizontally and toss with half the spice mix


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 onions, capsicums 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 lime. 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.

Pin It on Pinterest

Select the fields to be shown. Others will be hidden. Drag and drop to rearrange the order.
  • Image
  • SKU
  • Rating
  • Price
  • Stock
  • Availability
  • Add to cart
  • Description
  • Content
  • Weight
  • Dimensions
  • Color
  • Additional information
  • Attributes
  • Custom attributes
  • Custom fields
Wishlist 0
Open wishlist page Continue shopping