A gluten free meal with spicy chicken, black beans and avocado.
A gluten free meal with spicy chicken, black beans and avocado
2 EA chicken breast
2 TBSP cajun seasoning
10.5 OZ / 300 G pearl rice
50.75 OZ / 1500 ML chicken stock
7 OZ / 200 G black beans canned
2 EA avocado
7 OZ / 200 G sweetcorn kernels
5.25 OZ / 150 G red bell pepper
1 EA lime wedges, for serving
0.75 OZ / 20 G cilantro
Slice the red bell pepper thinly and add it to the shallow steaming tray along with the black bean and corn. Season the chicken breast and place them in the deep steaming stray.
Rinse your rice with cold water in the simmering basket then add the rice to the mixing bowl with the basket. Add the stock then insert the steaming sets.
Cook the rice and chicken for 30 minutes / 230°F|110°C / speed 1 / reverse. Stir rice with spatula again.
Just before the chicken and rice is cooked, slice the avocado in half, remove the stone and skin then slice. Wash and pick the cilantro and wedge the lime.
Remove the steaming sets and portion the rice into 4 bowls. Slice the chicken and then lay onto top the rice along with the vegetables, cilantro and sliced avocado.
Enjoy your meal! Garnish with the slices lime.
- If your chicken breasts are extremely large you may need to cut them in half length ways.
- Make it vegan buy substituting the chicken with hard tofu and use vegetable stock.
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