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Cajun Chicken with Coriander and Lime Rice

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A vibrant and flavorful weeknight dinner featuring juicy Cajun chicken, char-grilled veggies, and zesty coriander-lime rice. Ready in just 30 minutes!

Ingredients

Scale

For the Rice:

  • 150 g (¾ cup) dried long-grain rice
  • 1 small bunch coriander (cilantro), roughly torn
  • Zest of 1 lime

For the Chicken:

  • 2 skinless chicken breasts
  • 1 ½ tbsp Cajun seasoning
  • 1 ½ tbsp olive oil

For the Vegetables:

  • 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

Instructions

  • Cook the Rice:
    Bring a large pan of water to a boil. Add the rice and simmer for 15 minutes, or until tender. Drain the rice using a sieve and set aside to cool slightly.
  • Prepare the Chicken:
    Heat a cast-iron griddle pan on high heat and brush lightly with olive oil. Rub the chicken breasts with 1 ½ tablespoons Cajun seasoning and half of the olive oil, ensuring they are evenly coated. Flatten the chicken breasts slightly with your hands for even cooking. Place the chicken on the hot griddle and cook for 7–10 minutes, turning once, until charred and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the pan and allow it to rest on a chopping board.
  • Cook the Vegetables:
    Brush the remaining olive oil on the griddle. Place the bell peppers and onion slices on the griddle in a single layer. Cook for 5–6 minutes, turning occasionally, until lightly charred and tender.
  • Flavor the Rice:
    Fluff the drained rice with a fork and stir in the coriander and lime zest.
  • Assemble:
    Divide the rice between two bowls. Slice the rested chicken breasts and arrange them over the rice. Top with the char-grilled vegetables and chopped avocado.

Nutrition

Find it online: https://deliceflash.com/cajun-chicken-with-coriander-and-lime-rice/