Cajun Chicken and Rice

Marinate: 1 hour (minimum) 24 hour (max) Cook time: 30 mins

• Ingredients

  2 Cubed and Marinated* Chicken breasts

  1/2 cup of rice

  1/2 cup of finely chopped spinach

  1/2 cup half and half

  1/2 cup Monterey Jack cheese

  3 tbs butter

  1 tbs olive oil

  *Chicken marinade:

  1/4 cup siracha

  1/4 cup of olive oil

  2 teaspoons Slap ya mama creole seasoning

  1 teaspoon Red pepper flakes

  1 teaspoon Garlic powder

  1 teaspoon Onion powder

  1 teaspoon Pepper

• Instructions

  Cube chicken breasts and add them to a freezer ziplock bag

  Add in olive oil, siracha and seasonings then add to fridge for as long as you can (30 mins up to 12 hours)

  In a pan over medium heat add in two tablespoons of butter, and drizzle of olive oil. Once melted add in the cubed chicken.

  Cook until internal temperature reaches 165 degrees (above 7-8 minutes). Remove chicken from the pan but leave the leftover juices and seasoning from the marinade in the pan.

  Add in the rinsed rice. Add in another tablespoon of butter. Toast rice for 2 minutes before adding in water. (Ratio 1/2 cup of rice to 1 cup of water). Cover and bring to a boil then lower to a simmer. Simmer until water is completely absorbed and rice is tender – about 15-25 minutes

  Once rice is cooked, add the chicken back in with a splash of (1/2 cup) half and half. Add in chopped spinach and mix. Once spinach is wilted add in cheese and a bit more of all seasonings. Enjoy!

• Pairs well with

  A week night tv show, this dinner is super filling and nutrient dense!