Spiced Chicken Rice Bowl

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Spiced Chicken Rice Bowl

Seared Cajun chicken breast with zesty nutty bell pepper basmati.

Ingredients to serve 2

  • 2 x Chicken Breast
  • ½ tbsp x Cajun Spice
  • 5g x Italian Flat Leaf Parsley - chopped
  • 1 x Red Peppers - core removed and chunked
  • 40g x Peanuts
  • 50g x Feta - gently crumbled
  • ½ x Lemon - halved for juicing
  • 80g x Basmati Rice
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast
  • 1 tbsp x Cajun Spice
  • 10g x Italian Flat Leaf Parsley - chopped
  • 2 x Red Peppers - core removed and chunked
  • 80g x Peanuts
  • 100g x Feta - gently crumbled
  • 1 x Lemon - halved for juicing
  • 160g x Basmati Rice
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C and bring a medium saucepan of water to the boil for use in Step 1.

Washing Instruction

Wash your hands and red pepper well. Rinse your Italian flat-leaf parsley thoroughly and drain on paper towel.

Gino's Tip

Peppers tend to burn on the grill, so it's always a good idea to season with salt only when using really high heat. Season with pepper after all your ingredients are cooked.

Step 1 - Basmati Rice

Once the water in your medium saucepan has come to a boil, add your basmati rice. As soon as the water boils again, give your rice a good stir, reduce the heat to a simmer and cook for 8-10 minutes. Drain through a colander and mix in your chopped Italian flat-leaf parsley and crumbled feta. Season well with lemon juice (at your discretion), salt, and pepper.

Step 2 - Roasted Red Peppers

Place your chunked red peppers on an oven tray lined with baking sheet/parchment, drizzle with olive oil, and season well with salt and pepper. Pop into your oven to roast until nicely charred, about 8-10 minutes. Regularly check on them and move the tray around to achieve even colouring. When done, mix them into your rice.

Step 3 - Toasted Peanuts and Grilled Chicken breast

Heat a large griddle pan over high heat, toasting your peanuts as it heats up. Once your peanuts have lightly browned, tip them onto your chopping board and chop them up roughly. Rub your chicken breasts with olive oil and season well with your cajun spice (use at your discretion for spiciness) and salt only. Return your pan to the heat and, when smoking hot, grill the breasts for 3-4 minutes on each side. Remove from the pan, season with pepper, and allow to rest for 2-3 minutes before serving.

To Serve

Place your rice as the base, top with your grilled chicken breast and finish with your chopped, toasted peanuts. Enjoy!