Cajun Spice Chicken

  • 10 ml (2 t) salt
  • 5 ml (1 t) black pepper
  • 5 ml (1 t) cayenne pepper
  • 5 ml (1 t) dried oreganum
  • 5 ml (1 t) dried thyme
  • 2.5 ml (1/2 t) paprika
  • 400 g chicken breast fillets


  • 410 g can Rhodes Black Beans
  • 250 ml (1 C) brown rice, cooked and drained
  • 1 x 410 g can Rhodes Whole Kernel Corn, drained
  • 1 red pepper, cut into small dice
  • ½ red onion, cut into small dice


  • 45 ml (3 T) olive oil
  • juice and finely grated rind of 1 large lemon
  • salt and freshly ground black pepper
  • to serve: handful fresh coriander leaves, chopped


  1. To make the Cajun spice, simply mix all the ingredients together.
  2. Sprinkle the Cajun spice over the chicken breasts.
  3. Heat the oil in a non-stick frying pan and fry the chicken breasts over medium heat, turning during frying until cooked through.
  4. Remove from the heat and leave to stand for a few minutes before slicing.
  5. Pour the Rhodes Black Beans out into a colander.
  6. Rinse well with cold water until the water runs clear.
  7. Leave to stand until the beans are well drained.
  8. In large bowl, gently combine the beans, brown rice, Rhodes Whole Kernel Corn, chopped peppers and onion.
  9. To make the dressing, mix the olive oil and lemon juice together.
  10. Whisk until well blended.
  11. Season the dressing to taste.
  12. Pour the dressing over the rice salad and stir to mix.
  13. Season to taste.
  14. Stir in the chopped coriander leaves, top with the Cajun chicken and refrigerate until serving.


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