Hello food lovers! Today, I’m excited to share with you a recipe that is both bursting with flavor and incredibly simple to prepare. This Griddled Cajun Chicken with Charred Veggies and Zesty Coriander-Lime Rice is the perfect weeknight meal, offering a delicious blend of bold Cajun spices, perfectly charred vegetables, and a refreshing, citrusy rice. Not only is it healthy and filling, but it also comes together in just 30 minutes. Whether you’re cooking for yourself or impressing friends, this recipe is sure to become a favorite!
Introduction
This Griddled Cajun Chicken recipe brings together the bold, spicy flavors of Cajun cuisine with a healthy serving of charred vegetables and fragrant coriander-lime rice. The dish is inspired by the vibrant flavors of the Southern United States, particularly Louisiana, where Cajun seasoning is a kitchen staple. Not only is it a hearty and satisfying meal, but it’s also a great option for those looking to incorporate more vegetables into their diet. The char on the vegetables adds a smoky depth of flavor, while the coriander-lime rice provides a refreshing contrast to the Cajun spice.
I first discovered this dish while exploring Cajun cuisine, and since then, it’s been my go-to recipe whenever I’m craving something flavorful but light. Whether you’re a seasoned cook or just getting started, this recipe is easy to follow and packed with flavor!
Ingredients
To prepare this comforting recipe for two servings, you’ll need the following 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
Ingredient Tips:
- Cajun Seasoning Substitute: If you don’t have Cajun seasoning on hand, you can make a quick version by combining paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, and salt.
- Vegetable Options: You can also swap the bell peppers for zucchini or mushrooms if you prefer.
How to Make Griddled Cajun Chicken
Follow these steps to create your own delicious Cajun Chicken with Charred Veggies:
- Cook the rice: Boil a large pan of water, add the rice, and simmer for 15 minutes until the rice is tender. Drain the rice and set it aside.
- Heat the griddle: While the rice is cooking, heat a cast iron griddle pan on high heat and brush it with a little oil.
- Prepare the chicken: Sprinkle the Cajun seasoning and pour half of the oil over the chicken breasts. Rub the seasoning into the chicken with your hands, flatten it slightly, and place it on the hot griddle. Cook for 7-10 minutes, turning once, until the chicken is charred and fully cooked. Set aside to rest.
- Char the veggies: Brush the remaining oil on the griddle and cook the peppers and onion in a single layer for 5-6 minutes until lightly charred.
- Finish the rice: Fluff the cooked rice with a fork and stir in the torn coriander and lime zest.
- Assemble the dish: Divide the rice between two bowls, slice the chicken, and place it on top. Add the charred peppers, onion, and chopped avocado to finish.
Helpful Tips
- Perfect Char: Make sure your griddle pan is very hot before adding the chicken and vegetables. This helps to create that signature charred flavor.
- Tender Chicken: Let the chicken rest for a few minutes after cooking to lock in the juices, ensuring it’s moist and flavorful when sliced.
Cooking Tips
- Use a Cast Iron Griddle: A cast iron pan is ideal for achieving a good char on both the chicken and vegetables. If you don’t have one, a regular frying pan will work, but you may need to adjust the cooking time.
- Preheat for Success: Preheating the griddle ensures the vegetables and chicken sear quickly, locking in their flavors without overcooking.
Serving Suggestions
This dish pairs beautifully with a light, refreshing drink like lemonade or a crisp white wine. For an extra side, you could serve it with garlic bread or a simple green salad dressed with lemon vinaigrette.
If you’re hosting a dinner party, consider garnishing each bowl with a few sprigs of fresh coriander and a lime wedge for an attractive presentation. It adds a pop of color and an extra citrusy zing to each bite!
Nutritional Information
Eating healthy doesn’t mean sacrificing flavor. Here’s a quick look at the nutritional value of this dish:
- Calories per serving: 500 kcal
- Carbohydrates: 42g
- Protein: 34g
- Fat: 22g
- Saturated Fat: 3g
- Fiber: 8g
- Sugar: 7g
- Vitamin C: 95% of Daily Value
- Vitamin A: 60% of Daily Value
Storage and Leftovers
Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat: You can reheat this dish in the microwave or on the stovetop. If reheating on the stovetop, add a splash of water to keep the rice moist.
Creative Leftovers: If you have leftover chicken and veggies, why not use them in a wrap or salad the next day? They taste great cold or warm!
Frequently Asked Questions (FAQs)
Can I make this recipe vegetarian?
Absolutely! You can swap the chicken for firm tofu or halloumi cheese and use the same Cajun seasoning and cooking method.
What can I use instead of coriander?
If you’re not a fan of coriander (cilantro), try using fresh parsley or basil for a different herbaceous flavor.
How do I know when the chicken is cooked?
The chicken should have a nice char on the outside and an internal temperature of 165°F (75°C) when fully cooked.
Related Recipes
Here are some other delicious recipes you might enjoy:
-
Creamy Coconut Curry Chicken With Rice Noodles And Veggies
-
Zesty Chili-Lime Cod With Lime Butter Recipe
Explore these recipes to discover more easy, flavorful meals perfect for any occasion!
Conclusion
I hope you enjoy making and eating this Griddled Cajun Chicken with Charred Veggies and Zesty Coriander-Lime Rice as much as I do! It’s a simple recipe that packs a punch of flavor with every bite. Don’t forget to share your experiences in the comments below, and let me know how it turned out for you. Feel free to experiment with different vegetables or spice levels to make the dish your own. Happy cooking!
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Griddled Cajun Chicken with Charred Veggies and Zesty Coriander-Lime Rice
Description
Hello food lovers! Today, I’m excited to share with you a recipe that is both bursting with flavor and incredibly simple to prepare. This Griddled Cajun Chicken with Charred Veggies and Zesty Coriander-Lime Rice is the perfect weeknight meal, offering a delicious blend of bold Cajun spices, perfectly charred vegetables, and a refreshing, citrusy rice. Not only is it healthy and filling, but it also comes together in just 30 minutes. Whether you’re cooking for yourself or impressing friends, this recipe is sure to become a favorite!
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
Ingredient Tips:
- Cajun Seasoning Substitute: If you don’t have Cajun seasoning on hand, you can make a quick version by combining paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, and salt.
- Vegetable Options: You can also swap the bell peppers for zucchini or mushrooms if you prefer.
Instructions
- Cook the rice: Boil a large pan of water, add the rice, and simmer for 15 minutes until the rice is tender. Drain the rice and set it aside.
- Heat the griddle: While the rice is cooking, heat a cast iron griddle pan on high heat and brush it with a little oil.
- Prepare the chicken: Sprinkle the Cajun seasoning and pour half of the oil over the chicken breasts. Rub the seasoning into the chicken with your hands, flatten it slightly, and place it on the hot griddle. Cook for 7-10 minutes, turning once, until the chicken is charred and fully cooked. Set aside to rest.
- Char the veggies: Brush the remaining oil on the griddle and cook the peppers and onion in a single layer for 5-6 minutes until lightly charred.
- Finish the rice: Fluff the cooked rice with a fork and stir in the torn coriander and lime zest.
- Assemble the dish: Divide the rice between two bowls, slice the chicken, and place it on top. Add the charred peppers, onion, and chopped avocado to finish.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Perfect Char: Make sure your griddle pan is very hot before adding the chicken and vegetables. This helps to create that signature charred flavor.
- Tender Chicken: Let the chicken rest for a few minutes after cooking to lock in the juices, ensuring it’s moist and flavorful when sliced.
