Cajun Chicken with Rice

1: Boil a large pan of water, add the rice and simmer for 15 minutes until the rice is tender.

2: Pour into a sieve and leave to drain.

3: While the rice is cooking, heat a cast iron griddle pan on high heat and brush on a little oil.

4: Sprinkle the Cajun seasoning on the chicken breasts, pour half the oil on them and rub it in.

5: Flatten the chicken breasts slightly and place on the hot griddle.

6: Cook for 7-10 minutes, turning once, until charred and no longer pink in the middle.

7: Place on a chopping board to rest whilst cooking the vegetables.

8: Brush the rest of the oil on the griddle, add the peppers and onion in a single layer.

9: Cook for 5-6 minutes, turning a couple of times until lightly charred.

10: Fluff the drained rice with a fork and stir through the coriander and lime zest.

11: Divide the rice between two bowls.

12: Cut the chicken breasts into slices and place on top of the rice.

13: Add the char-grilled peppers and onion, and top with the chopped avocado.