Ingredients
- 1kg sliced chicken breast
- 400g sliced mushrooms
- 1 large sliced green capsicum
- 1 sliced onion
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Cajun spice
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt & Pepper
Avocado Lime Ranch Dressing
- 2 large or 3 small avocados
- Half a bunch fresh coriander
- Half a bunch chives
- 1 green chilli
- 3 garlic cloves
- 3 heaped tablespoons sour cream
- Juice of 1 lime
- 2 tablespoons whole egg Mayo
- Approx 200ml buttermilk (or make own, add 1 tablespoon lemon juice to 200ml milk & let sit for 5 min)
- Salt & Pepper
Method:
For the chicken:
- In some olive oil cook off your chicken until browned, remove. In the same pan cook the onions along with the capsicum for a few minutes before adding mushrooms & spices. Cook for a few minutes before adding & the chicken back in & heating through.
For the sauce:
- Add the avocado, herbs, garlic, chilli & lime juice into a food processor & blend. Add the sour cream, mayonnaise & buttermilk. Blend until combined, taste for seasoning. Should be the consistency of tomato sauce or if you prefer to dollop over chicken.
Brown rice:
- Bring a large pot of salted water to a rolling boil with a splash of olive oil, add 2 cups of washed medium grain brown rice. Boil on high for 30 minutes, taste for doneness. Drain into a colander, add the rice back into the pot, put the lid on & let it rest for 10 minutes before plating.
