Method
- Put the chicken, Cajun seasoning and oil in a bowl. Toss to coat.
- Heat a large chargrill pan on medium-high. Cook the chicken, turning, for 10 minutes or until cooked through. Transfer to a plate.
- Meanwhile, heat a chargrill pan over high heat. Cook the corn, turning, for 8 minutes or until charred. Cut down the side of the corn to release the kernels and put in a large bowl.
- Meanwhile, heat the rice following packet directions.
- Put the black beans, avocado, capsicum, lime juice and vinegar in the large bowl with the corn. Lightly season with salt and pepper and toss to combine. Divide the rice, chicken and salsa among plates and serve.
Serving tip
Serve with fresh coriander and lime wedges.
Variations
Use pork tenderloin or lean beef steak instead of chicken.
Cooking tip
If you don’t have a chargrill pan, use a frying pan.
Money-saving tip
Use chicken breast instead of tenderloins and cut them into large strips.
Storage tip
TO REFRIGERATE: Store chicken, rice and salsa in separate reusable containers for up to 3 days. Reheat in the microwave until heated through and serve with salsa.
TO FREEZE: Store chicken only, as above, for up to 3 months. Thaw in the refrigerator overnight and reheat as above to serve.
Nutrition tip
Add extra veggies to the chargrill pan with the chicken such as capsicum, zucchini and onion for more fibre and nutrients.
