Directions
- 1Cut 600g of raw chicken into bite-sized pieces.
- 2Add 15g Sriracha to the chicken.
- 3Add a tablespoon of garlic to the chicken.
- 4Add oregano to the chicken.
- 5Add a tablespoon of paprika to the chicken.
- 6Drizzle a tablespoon of olive oil over the chicken.
- 7Mix all ingredients together until the chicken is well coated.
- 8Pan-fry the chicken for 10 minutes on high heat until golden, or cook in an oven/air fryer.
- 9Remove the chicken from the pan and set aside.
- 10On low heat, add 20g of light butter to the same pan.
- 11Add chopped onion to the pan.
- 12Add tomato paste to the pan.
- 13Add oregano to the pan.
- 14Add milk to the pan.
- 15Add 60g of low-fat cream cheese to the pan.
- 16Add 20g of Parmesan cheese to the pan.
- 17Add the cooked chicken back to the pan with the sauce.
- 18Stir and let the chicken and sauce simmer.
- 19Finish with parsley for more flavor.
- 20Add chili flakes for more flavor.
- 21Meanwhile, boil 200g of uncooked rice until fluffy.
- 22Portion the creamy spicy Cajun chicken and fluffy rice into meal prep containers.
Ingredients
- 600 g Raw Chicken
- 15 g Sriracha
- Tbsp. Garlic
- Oregano
- Tbsp. Paprika
- Tbsp. Olive Oil
- 20 g Light Butter
- Chopped Onion
- Tomato Paste
- Milk
- 60 g Low Fat Cream Cheese
- 20 g Parmesan
- Parsley
- Chilli Flakes
- 200 g Uncooked Rice
Equipment
Cutting boardPanSpatulaChef's hatMeasuring spoonMeal prep containersPot
Tips
- This meal can be refrigerated for up to 3 days or frozen for up to 3 months.
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