with Spinach, Peas and Cheese
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. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Allergens
Utensils
Tags
Diced British Chicken Breast
260 grams
Mature Cheddar Cheese
40 grams
Basmati Rice
150 grams
Cajun Spice Mix
1 sachet(s)
Tomato Passata
1 carton(s)
Red Wine Stock Paste
28 grams
Peas
120 grams
Baby Spinach
100 grams
BBQ Sauce
48 grams
Water for the Sauce
50 milliliter(s)
Sugar
1 tsp
Butter
20 grams
- 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.
- Stir the Cajun spice mix (add less if you'd prefer things milder), 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.
- 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.
- Share the rice out between your bowls.
- Spoon the chicken alongside the rice.
- Sprinkle over the cheese to finish.
Enjoy!
3110
kJ
Energy (kJ)
743
kcal
Energy (kcal)
19.6
g
Fat
10.6
g
of which saturates
95.7
g
Carbohydrate
14.8
g
of which sugars
6.2
g
Dietary Fibre
49
g
Protein
3.6
g
Salt
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
