Chicken with Rice, Avocado and Bean-Corn Salad
Although, I will not call it a Mexican rice anymore because the red beans are Italian and I used like Cajun spice mix for the chicken and used some of the Nandos ready sauce instead of Chipotle. The sauce is not like a major thing to the dish.
- 6 cups of cooked brown rice
- 3 chicken breasts
- Cajun seasoning
- Romaine lettuce chopped
- Cheddar cheese shredded
- Nachos chips any kind
- Bean-corn salad
- Lime wedges
- Mayonnaise optional
- Nandos garlic sauce optional
- 2 ripe avocados sliced
Flatten the chicken breasts so that it's leveled and even. Sprinkle the cajun seasoning on the chicken on both sides. Add some salt to season.
Grill in a hot pan till they're cooked and slightly charred. Dish on a plate and leave to rest.
Prepare your other ingredients like the salad, cheese, limes and the salad.
To assemble, take a big flat dish and place the cooked brown rice first.
Add the toppings next, the salad, the cheese, the lettuce, the grilled chicken, avocados, limes and chips last.
Add your sauces and eat!