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Easy Peasy Cajun BBQ Chicken Rice Bowl

Easy Peasy Cajun BBQ Chicken Rice Bowl

Easy Peasy Cajun BBQ Chicken Rice Bowl

with Spinach, Peas and Cheese

Recipe Development TeamPublished on October 01, 2025

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Super speedy, this Easy Peasy Cajun BBQ Chicken Rice Bowl takes only 15 minutes to make. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme.

Tags:

High Protein

Allergens:

Milk

•Sulphites

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

1 unit(s)

Garlic Clove

240 grams

Diced British Chicken Breast

50 grams

Mature Cheddar Cheese

(Contains: Milk)

150 grams

Basmati Rice

1 sachet(s)

Cajun Spice Mix

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

120 grams

Peas

100 grams

Baby Spinach

48 grams

BBQ Sauce

Not included in your delivery

50 milliliter(s)

Water for the Sauce

1 tsp

Sugar

20 grams

Butter

Nutritional information

Energy (kJ)2717 kJ

Energy (kcal)649 kcal

Fat12 g

of which saturates6.1 g

Carbohydrate96 g

of which sugars10.6 g

Dietary Fibre6 g

Protein41.5 g

Salt3.1 g

Potassium341 mg

Calcium59.5 mg

Iron0.9 mg

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. Peel and grate the garlic (or use a garlic press).
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), and garlic to the chicken, fry for 1 min. Add the passata, red wine stock paste and water (see pantry for both) into the chicken.
Bring to the boil, then simmer, 4-5 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

3

Meanwhile grate the Cheddar cheese.
Next, add the peas, then the spinach in handfuls to the sauce, 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 alongside the rice.
Sprinkle over the cheese to finish.

Enjoy!

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