This Cajun Chicken with Coriander and Lime Rice is packed with juicy, smoky grilled chicken, lightly charred veggies, and fragrant rice with zesty lime and fresh herbs. It’s a quick weeknight meal that feels like a flavor-packed feast!
🔥 Why You’ll Love This Recipe
- Fast & Fresh: A 30-minute meal that doesn’t compromise on flavor or nutrition.
- Spicy & Zesty: Cajun spice brings the heat, while lime and cilantro brighten everything up.
- Simple Ingredients: Made with pantry staples and a few fresh extras.
- One Pan + One Pot: Easy cleanup and perfect for weeknights.
🧂 What’s in Cajun Seasoning?
Ever wonder what’s in Cajun spice mix? You might think it contains some mysterious exotic ingredient… but surprise—it’s made from everyday pantry staples like:
- Garlic powder
- Paprika
- Onion powder
- Black pepper
- Oregano
- Thyme
- Cayenne
- Red pepper flakes
- Salt
Spice blends like this prove how a simple mix can transform a dish with layers of flavor. Store-bought Cajun seasoning is great (and easy!), but if you’re feeling adventurous, you can always DIY it too.
🛒 Ingredients (Serves 2)
- 150g (¾ cup) long grain rice
- 1½ tbsp Cajun seasoning
- 2 skinless chicken breasts
- 1½ tbsp olive oil
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ green bell pepper, sliced
- 1 small brown onion, sliced
- 1 small bunch fresh coriander (cilantro), roughly chopped
- Zest of 1 lime
- 1 avocado, peeled, pitted, and chopped
🍳 How to Make It
1. Cook the Rice
Bring a pot of water to a boil. Add the rice and simmer for 15 minutes, or until tender. Drain and set aside.
2. Grill the Chicken
While the rice cooks, heat a griddle or cast-iron pan over high heat.
Rub the chicken breasts with Cajun seasoning and half the olive oil. Flatten slightly for even cooking.
Grill for 7–10 minutes, flipping once, until fully cooked and nicely charred. Transfer to a cutting board to rest.
3. Sear the Veggies
Add the remaining oil to the hot griddle. Toss on the sliced peppers and onions in a single layer.
Cook for 5–6 minutes, flipping occasionally, until lightly charred and softened.
4. Finish the Rice
Fluff the drained rice with a fork, then stir in the chopped coriander and lime zest.
5. Assemble
Divide the rice between two bowls. Slice the grilled chicken and place on top.
Add the charred veggies and finish with fresh avocado or a dollop of guacamole if you like.
🥑 Optional Add-Ons
- Guacamole or lime crema
- Fresh jalapeño slices
- A sprinkle of cotija or feta cheese
- Extra squeeze of lime juice
💡 Tips & Variations
- No griddle pan? Use a skillet or cook the chicken on an outdoor grill.
- Want it spicier? Add more cayenne or red pepper flakes to your Cajun seasoning.
- Make it a bowl meal: Add lettuce, black beans, or corn for a loaded Cajun-style burrito bowl.
🧊 Storage
Leftovers keep well in the fridge for 2–3 days. Store the rice, chicken, and veggies in separate containers for the best texture when reheating.
🔥 Nutrition (Per Serving)
- Calories: 717
- Carbs: 81g
- Protein: 33g
- Fat: 29g
- Fiber: 11g
- Sugar: 5g
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