Cajun Chicken Skillet

Cajun Chicken Skillet

with Buttery Rice

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Saucy, saucy, saucy. This simple supper comes together with ease, a pot of buttery rice and a flavourful chicken skillet. The whole family will gobble it up!

Tags:Quick PrepFamily Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Tenders

¾ cup

Basmati Rice

370 mL

Crushed Tomatoes with Garlic and Onion

200 g

Green Bell Pepper

170 g


2 unit

Green Onions

1 tbsp

BBQ Seasoning

1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*


1 tbsp


¼ tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories750 kcal
Fat19 g
Saturated Fat6 g
Carbohydrate95 g
Sugar22 g
Dietary Fiber8 g
Protein50 g
Cholesterol140 mg
Sodium1710 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. While broth comes to a boil, core, then cut pepper into 1/2-inch pieces. Peel, then cut carrot into 1/4-inch pieces. Thinly slice green onions.


Add rice to the boiling broth. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.


While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer to a plate.


Pat chicken dry with paper towels. Cut each tender in half, crosswise. Season with salt and pepper. Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step!)


Reduce heat to medium-low, then add carrots to the pan with chicken. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add crushed tomatoes and BBQ seasoning. Cook, stirring occasionally, until sauce is slightly thickened and chicken is cooked through, 5-7 min. Add peppers and cook, stirring occasionally, until warmed through, 1-2 min. Season with salt and pepper, then stir to combine.


Fluff rice with a fork, then stir in half the green onions and 1 tbsp butter (dbl for 4 ppl). Season with salt, then stir to combine. Divide rice between bowls. Top with chicken, sauce and veggies, then sprinkle remaining green onions over top.