Print
Cajun Chicken Rice Bowl
Yum these are perfect for lunch meal prep. Listed below is the ingredients per serve but I often make five in one go. Depending on how many you want me to just multiply the ingredients.
I love a bit of spice but if you don’t as much leave out the sriracha. Top the rice bake with fresh spring onions and a little more natural yogurt and this is delicious!
- Total Time: 1 hour 5 minutes
Ingredients
Scale
- 100 grams chicken breast cubed
- 1/4 Cup Rice (I like to use basmati)
- 1/2 Cup Chicken Stock
- 1/2 Teaspoon cajun seasoning
- 2 Tablespoons natural yogurt
- 1/3 Cup red capsicum diced
- Marinade for chicken: 1tbs natural yogurt, 1tsp sriracha, Sprinkle of cajun seasoning, garlic powder, dried oregano and parsley
- Oven safe individual glass lunch containers
- Optional toppings: natural yogurt and spring onion
Instructions
- Preheat over to 180degrees fan forced
- In a bowl mix together all marinade ingredients and chicken. Coat all the chicken in the marinade and place in fridge for at least 15mins – longer is better if you have the time.
- In each container add the rice, red capsicum, yogurt, stock and cajun seasoning and stir.
- Add the chicken and stir
- Place in oven and cook for 45mins until the chicken is cooked and rice is tender.
- Allow to cool before storing in the fridge.
- Optional toppings – natural yogurt and spring onion.
- Enjoy!
- Prep Time: 20
- Cook Time: 45
- Category: Dinner
- Method: Bake
