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Lynds

Cajun Chicken & Shrimp with Pineapple Salsa and Cilantro Lime Rice

The Ultimate Balance between Sweet and Heat! The Best summer dish ever!


I love the yin and yang of spicy and sweet, and this meal packs all of it! The chicken and shrimp are dry rubbed in a Cajun style coating, while the pineapple salsa cools it down an creates a fresh and healthy summer vibe to the dish!


To start cut some chicken breasts into thin strips. Put the strips in a bowl with thawed shrimp. Toss with the seasoning to coat well: Paprika, Cajun spice, Garlic spice, Chili powder, dehydrated onion, white pepper, pink salt, oregano and red chili flakes.


Heat a frying pan with a high heat oil like avocado oil and sauté the chicken an shrimp until cooked. The seasoning will create a crust on the meat and add the heat... so do not go lightly on the seasoning.





Ensure you cook some white rice... I typically cook two cups of white rice in 4 cups of water and some oil in a covered pot in the microwave for 20 minutes. It isn't super "chefie" but it comes out perfectly cooked so why mess with a good thing. Once completely cooked place the cooked rice in a pan and sprinkle with chili powder and squeeze lime juice on it and layer with chopped cilantro and toss evenly.



In the mean time, I created the pineapple salsa.... complete with pineapple, cilantro, red and yellow tomatoes, red and orange peppers, & red onion. I also made the salad bed with organic romaine leaves, sliced cucumber and avocado!



Once the rice and chicken and shrimp are done.... it's time to layer the dish!


First plate the cilantro rice to one side and the romaine and cucumbers on the other. Layer the chicken and shrimp over the rice, and the spread a line of the pineapple salsa across the meat and the salad! No need for a dressing on this salad the juices and the freshness of the ingredients are all you need! Slice some fresh avocado for the side as a garnish and serve.





The recipe:


Cup 1 chicken breast per person into strips.

Prepare 4- 5 shrimp per person and thaw.

toss the chicken strips and shrimp in the following (proportions are for 2 chicken breasts)


1 Tbsp Cajun spice

1 Tbsp garlic powder

1 Tbsp chili powder

1 Tsp oregano

1Tsp chili flakes

1 Tsp dehydrated onion

1/2 tsp pink salt

1/2 tsp white pepper


Saute in a pan with high heat oil like avocado oil until cooked.


The Rice:


Cook 2 cups of rice in 4 cups of water and a Tbsp of oil. Put in a covered dish in the microwave for 20 minutes.

Once cooked sprinkle with chili powder and squeeze the juice of 1 lime onto the rice and sprinkle with chopped cilantro and mix well.


The salad:


This salad base is simply torn romaine lettuce and thinly sliced cucumbers


The Salsa:


1/2 cup of finely chopped pineapple

1/2 cup of chopped cilantro

1/2 a red pepper diced and 1/2 half n orange pepper diced.

1/8 a cup of finely diced red onion

2 red roma tomatoes diced and 2 yellow roma tomatoes diced


Toss well together


Plate the rice to one side of the plate and the romaine and cucumber on the other. layer the rice with the meat and then layer the salsa over the meat and salad. Serve and enjoy!






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