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Cajun BBQ Chicken Breast Rice Bowl

Cajun BBQ Chicken Breast Rice Bowl

with Spinach, Soured Cream and Crispy Onions

Recipe Development TeamPublished on May 01, 2024

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Punchy and smoky with a spicy kick, Cajun spice mix gives any dish a tasty boost. Made with herbs and spices common in Cajun cuisine, this spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme, making it the perfect match for meat and seafood dishes, as well as pasta sauces and stews.

Tags:

High Protein

Allergens:

Cereals containing gluten

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total15 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

240 grams

Diced British Chicken Breast

150 grams

Basmati Rice

1 sachet(s)

Cajun Spice Mix

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

48 grams

BBQ Sauce

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tsp

Sugar

20 grams

Butter

Nutritional information

Energy (kJ)2855 kJ

Energy (kcal)682 kcal

Fat22.1 g

of which saturates12 g

Carbohydrate84.4 g

of which sugars11.2 g

Dietary Fibre2.4 g

Protein39.2 g

Salt2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Sieve

•Medium Saucepan

•Kettle

Instructions

1

Boil a half-full kettle.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, fry the chicken, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
Pour the boiled water into a saucepan with 0.25 tsp salt on high heat.
Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.

2

Stir the Cajun spice mix (add less if you'd prefer things milder), tomato puree, chicken stock paste, sugar and water (see pantry for both) into the chicken.
Bring to the boil, then simmer, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

3

Next, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
Stir in the BBQ sauce and butter (see pantry). Add a splash of water if it's a little too thick.

4

Share the rice out between your bowls.
Spoon the chicken over the rice.
Drizzle over the soured cream and sprinkle with the crispy onions.

Enjoy!

5

Step 1 MOD: If you’ve chosen diced chicken breast instead of thigh, cook the recipe in the same way.

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