Description
This Cajun Chicken with Coriander and Lime Rice recipe is a flavorful and vibrant dish combining spicy, well-seasoned chicken breasts with zesty lime-infused cilantro rice. Perfect for a quick, healthy dinner, it’s inspired by Tex-Mex and Cajun flavors and offers a delightful balance of protein and fresh herbs.
Ingredients
Scale
For the Cajun Chicken:
- 2 large boneless, skinless chicken breasts (or 4 thighs)
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Coriander and Lime Rice:
- 1 cup long grain white rice
- 2 cups water or chicken broth
- 1 tablespoon olive oil or butter
- Juice of 1 lime
- Zest of 1 lime
- ¼ cup fresh cilantro (chopped)
- Salt to taste
Instructions
- Prepare the Chicken: Pound the chicken breasts to even thickness if needed. Rub them with olive oil, then coat evenly with Cajun seasoning, garlic powder, salt, and black pepper.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook the chicken for 5 to 7 minutes on each side until fully cooked through and golden brown on the outside. Remove from heat and let rest for 5 minutes before slicing.
- Make the Rice: Rinse the rice under cold water until clear. Add rice to a saucepan along with water or chicken broth and olive oil or butter. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes until the rice is tender and the liquid is absorbed.
- Flavor the Rice: Remove the saucepan from heat and fluff the rice with a fork. Stir in lime juice, lime zest, chopped cilantro, and season with salt to taste.
- To Serve: Plate the cilantro lime rice and top with sliced Cajun chicken. Garnish with extra lime wedges or additional cilantro if desired for added freshness.
Notes
- You can add black beans, corn, or diced avocado to the rice for a fuller, more colorful meal.
- The chicken can also be baked in the oven at 400°F (200°C) for approximately 20 minutes if you prefer not to cook it on the stovetop or grill pan.
