Cajun Chicken rice bowl with Kewpie mayo & Cajun dressing

By: Roberta Montagnese

• 4 Chicken Thigh Fillets, cut into 3cm pieces• 11/2 tbsp Cajun seasoning• 2 tsp olive oil• 450g pkt microwavable brown rice• 1 avocado, stoned, peeled, thinly sliced• 1 mango, stoned, peeled, finely chopped• 1 cup coriander leaves• 1/3 cup (100g) Kewpie mayonnaise• 1/2 tsp ground paprika• 1 tosp lime juice• 1 whole broccoli, chopped, boiled slightly• 1 tin corn kernels, drained• 1 tin cannellini beans, drained• 1 bunch Silverbeet, chopped & lightly fried

Place the chicken in a large bowl.Sprinkle with 1 tps of the Cajun seasoning and toss to combine.
Heat a large frying pan over medium-high heat. Cook the chicken mixture, in 2 batches, turning occasionally, for 5 mins or until cooked through. Transfer to a bowl.
Heat the oil in the pan over medium heat. Add remaining Cajun seasoning and cook for 1 min or until fragrant. Add the rice and ⅔ cup (160ml) water. Cook, stirring, for 6-7 mins or until water evaporates. Remove from heat.
Divide the rice among serving bowls. Top with avocado, chicken, mango, coriander, broccoli, Silverbeet, corn & cannellini beans. Combine the Kewpie mayonnaise, paprika and lime juice in a small bowl. Drizzle over the chicken and vegetables. Enjoy!