Ingredients

• 4 Coles Australian RSPCA Approved Chicken Thigh Fillets, cut into 3cm pieces
• 1 1/2 tablespoons Cajun seasoning
• 2 teaspoons olive oil
• 450g pkt microwavable brown rice
• 1 avocado, stoned, peeled, thinly sliced
• 1 red capsicum, seeded, thinly sliced
• 1 mango, stoned, peeled, finely chopped
• 1/2 red onion, finely chopped
• 1 cup coriander leaves
• 1/3 cup (100g) whole-egg mayonnaise
• 1/2 teaspoon ground paprika
• 1 tablespoon lime juice
• Lime wedges, to serve

Method

• Step 1 Place the chicken in a large bowl. Sprinkle with 1 tbs of the Cajun seasoning and toss to combine.
• Step 2 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.
• Step 3 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.
• Step 4 Divide the rice among serving bowls. Top with avocado, capsicum, chicken, mango, onion and coriander. Combine the mayonnaise, paprika and lime juice in a small bowl. Drizzle over the chicken and vegetables. Serve with lime wedges.