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
Scale
- 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.
Notes
- 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.