The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cajun-style Chicken with Fried Rice & Lime Yoghurt
A crowd-pleasing the classic the whole family will love. We're talking tender free-range chicken breasts, coated in warm Cajun spice and sticky honey. Dish up alongside a fragrant fried rice, studded with juicy peppers for extra veg. Drizzle with a creamy lime yoghurt, to balance the heat. A family favourite that is big on flavour and low on effort.
Prep in 10
High protein
5 plants
Low sat fat
Family-friendly
Serving size
Ingredients
- 25g honey
- 1 unwaxed lime
- 80g greek style yoghurt (Milk)
- 4 garlic clove
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 2 onion
- 1 pepper
- 2 pepper
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 4 British Free Range chicken breasts
Nutritional Information
Calories: 481
Protein: 49g
Carbs: 47g
Fat: 11g
Cajun-style Chicken with Fried Rice & Lime Yoghurt
A crowd-pleasing the classic the whole family will love. We're talking tender free-range chicken breasts, coated in warm Cajun spice and sticky honey. Dish up alongside a fragrant fried rice, studded with juicy peppers for extra veg. Drizzle with a creamy lime yoghurt, to balance the heat. A family favourite that is big on flavour and low on effort.
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large frying pan, 2 small bowls & a grater
Grill & prep
- Place the chicken onto the foil-lined baking tray. Season with salt and pepper. Drizzle with 1 tsp oil and grill for 15 mins
- Zest and halve the lime. Thinly slice half an onion
- In a small bowl, combine the sliced onion with the juice from the lime and a pinch of salt. Set aside to pickle
- Thinly slice the peppers. Finely dice the remaining onion. Thinly slice the garlic
Fried rice time
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the diced onion and pepper and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the garlic and half the Cajun spice (use less for less heat) and cook for a further 2 mins. Add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot
- Stir in the tamari and half the honey
Make the yoghurt
- After 15 mins of grilling, coat the chicken with the remaining Cajun spice (use less for less heat) and honey. Return to the grill for a further 5 mins, until cooked through
- In the other small bowl, combine the yoghurt with the lime zest, 1 tbsp water and a pinch of salt and pepper
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Slice the chicken breast against the grain
- Serve the fried rice onto plates, topped with the chicken. Drizzle over the lime yoghurt and garnish with the pickled onion
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