Enjoy a quick and easy weeknight dinner with these Cajun-style chicken fillets served with spicy rice.
Ingredients
- 1 1/2 limes, juiced
- 1 teaspoon cajun seasoning
- 2 tablespoons fresh coriander leaves, finely chopped
- 12 (700g) chicken tenderloins, trimmed
- 1 1/4 cups white long-grain rice, rinsed
- 1 small red capsicum, finely chopped
- 1 corn cob, kernels removed
- 2 1/2 cups Massel chicken style liquid stock
- 1/3 cup taco sauce
- 4 green onions, thinly sliced
- Fresh coriander, to serve
- Lime wedges, to serve
Method
- Step 1Combine 1/4 cup of lime juice, cajun seasoning and coriander in a shallow dish. Add chicken and turn to coat.
- Step 2Combine rice, capsicum, corn, stock and taco sauce in a medium saucepan. Bring to the boil over medium heat. Reduce heat to low. Cover and simmer for 12 minutes or until rice is tender. Stir in green onions. Cook for a further 3 minutes or until liquid is almost absorbed. Remove from heat. Stand, covered, for 5 minutes.
- Step 3Meanwhile, heat a greased barbecue plate or chargrill on medium-high heat. Cook chicken for 3 to 4 minutes each side or until cooked through.
- Step 4Spoon rice onto plates. Top with coriander sprigs. Divide chicken between plates. Serve with lime wedges.
- High protein
- Low fat
- Low sugar
Nutrition
3267 kj
Energy
7g
Fat Total
2g
Saturated Fat
5g
Fibre
53g
Protein
103mg
Cholesterol
2893.01mg
Sodium
4g
Carbs (sugar)
122g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Jenny Fanshaw
- Publication: Super Food Ideas
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