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CLASSIC ONLY Cajun Spiced Chicken

CLASSIC ONLY Cajun Spiced Chicken

with Quinoa, Sweetcorn and Guacamole

Recipe Development TeamUpdated on November 03, 2025

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Calories

:

526 kcal

Protein

:

44g protein

Total

:

20 minutes

Difficulty

:

Medium

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

Ingredients

serving amount

240 grams

Diced British Chicken Breast

½ pot(s)

Cajun Spice Mix

326 grams

Sweetcorn

1 unit(s)

Avocado

1 carton(s)

Black Beans

1 unit(s)

Lime

1 unit(s)

Red Onion

1 bunch(es)

Coriander

1 pouch(es)

Brown Rice & Quinoa

Nutritional information

Energy (kJ)2200 kJ

Energy (kcal)526 kcal

Fat20.6 g

of which saturates4.6 g

Carbohydrate31.6 g

of which sugars12.8 g

Dietary Fibre13.8 g

Protein44 g

Salt1.4 g

Potassium73.8 mg

Calcium16.1 mg

Iron0.2 mg

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

Instructions

1

Pop the chicken in a bowl. Sprinkle the cajun spice over the chicken (be careful it's hot!). Season with salt, drizzle with a splash of oil and rub into the chicken. IMPORTANT: Wash your hands after handling raw meat.

2

Meanwhile, halve, peel and finely slice the onion. Roughly chop the coriander (stalks and all). Slice lengthways into the avocado. Once you reach the stone turn the avocado around and cut in half. Twist each half and pull apart. Remove the stone, scoop out the insides and chop into chunks. Pop into a small bowl. Zest the lime. Cut into wedges. Add the zest, juice from half the lime and half the coriander to the avocado. Mash together with a fork. This is your guacamole.

3

Heat a frying pan over medium-high heat (you don't need to add any oil!). When the pan is hot, add the chicken pieces and brown, 2 mins each side. Add the red onion and lower the heat to medium. Cook for 8-10 mins, until the onions are soft and the chicken is cooked through. IMPORTANT: The chicken is cooked when no longer pink in the middle! Turn every couple of minutes.

4

Meanwhile, drain and rinse the sweetcorn and black beans in a sieve. Pop into a large bowl.

5

Cook the steamed quinoa and brown rice according to pack instructions then add it to the sweet corn and bean bowl. Stir together gently. Season to taste with salt and pepper and add a drizzle of oil.

6

Share the sweetcorn and bean rice between your bowls and top with the chicken and onion mix.

Add a good dollop of guacamole.

Finish with a sprinkle of the remaining coriander and a wedge of lime.

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