Ingredients
- 1 pound boneless skinless chicken breasts (about 2 breasts)
- 4 tablespoons Cajun seasoning, divided
- 1 tablespoon olive oil
- 1 ½ cups long grain rice, uncooked
- 1 tablespoon minced garlic
- 3 cups chicken broth
- 1 tablespoon tomato paste
- ¼ cup tomato purée
- Optional Garnish:
- 1 large lime, sliced
- 1 tablespoon fresh chopped parsley
Instructions
- Trim excess fat from the chicken breasts and pat them dry. Slice in half lengthwise to create thinner cutlets.
- Season both sides of the chicken with 2 tablespoons of Cajun seasoning.
- Heat a large non-stick or cast iron skillet over medium-high heat. Add olive oil and sear the chicken for 2 minutes per side. Remove and set aside.
- In the same skillet, add rice, garlic, chicken broth, tomato paste, tomato purée, and the remaining 2 tablespoons of Cajun seasoning.
- Bring to a low boil over medium heat. Return the chicken to the pan and reduce heat to low.
- Cover and simmer for 10–12 minutes, until the rice is tender and chicken is cooked through (internal temp 165°F).
- Remove from heat. Fluff the rice with a fork and adjust seasoning if needed.
- Garnish with sliced lime and chopped parsley if desired. Serve hot.
Notes
- For milder spice, use less Cajun seasoning or a low-sodium blend.
- You can substitute brown rice, but increase cooking time and liquid accordingly.
- Make it a full meal by adding bell peppers or peas during the rice cooking step.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Cajun
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 469
- Sugar: 2g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg
