CAJUN CHICKEN RICE BOWL
| INGREDIENTS 4 Coles Australian RSPCA Approved Chicken Thigh Fillets, cut into 3cm pieces 1 1/2 tablespoons Cajun seasoning 2 teaspoons olive oil 450g pkt microwavable brown rice 1 avocado, stoned, peeled, thinly sliced 1 red capsicum, seeded, thinly sliced 1 mango, stoned, peeled, finely chopped 1/2 red onion, finely chopped 1 cup coriander leaves 1/3 cup (100g) whole-egg mayonnaise 1/2 teaspoon ground paprika 1 tablespoon lime juice Lime wedges, to serve | HOW TO MAKE
1.Place the chicken in a large bowl. Sprinkle with 1 tbs of the Cajun seasoning and toss to combine.
2.Heat a large frying pan over medium-high heat. Cook the chicken mixture, in 2 batches, turning occasionally, for 5 mins or until cooked through. Transfer to a bowl.
3.Heat the oil in the pan over medium heat. Add remaining Cajun seasoning and cook for 1 min or until fragrant. Add the rice and ⅔ cup (160ml) water. Cook, stirring, for 6-7 mins or until water evaporates. Remove from heat.
4.Divide the rice among serving bowls. Top with avocado, capsicum, chicken, mango, onion and coriander. Combine the mayonnaise, paprika and lime juice in a small bowl. Drizzle over the chicken and vegetables. Serve with lime wedges.
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NOTES
Lunch bowl For a make and take lunch, pack rice and toppings separately. Heat and assemble just before eating.
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