Cajun Chicken Skillet
with Buttery Rice
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
¾ cup
Basmati Rice
370 mL
Crushed Tomatoes with Garlic and Onion
200 g
Green Bell Pepper
170 g
Carrot
2 unit
Green Onion
1 tbsp
BBQ Seasoning
1 unit
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
