Ingredients
4 boneless skinless chicken breasts (or chicken thighs)
1 teaspoon olive oil
2 teaspoons cajun seasoning
2 tablespoons butter
1 tablespoon honey
2 mangoes (diced (optional))
handful cilantro (chopped)
1 tablespoon butter (as needed)
1 celery stalk (thinly sliced)
1 bell pepper (diced (I used red))
1 teaspoon minced garlic
1 cup long grain white rice (uncooked)
2 ¼ cups chicken broth (I used low sodium)
1 tablespoon cajun seasoning
Instructions
Rub olive oil all over chicken. Season with Cajun seasoning all over.
In a large skillet over medium heat, melt butter. Once the butter is just melted, stir in the honey.
Add chicken to the pan and brown for 1-2 minutes on each side. Transfer to a plate and set aside.
Add celery, bell peppers, and garlic to the pan and saute for 1 minute (there should be enough oil/butter left in the pan from the chicken but if not you can add 1 tablespoon of butter if needed).
Stir in rice, cajun seasoning, and broth. Bring to a boil.
Reduce heat to a simmer (medium-low), return chicken to pan (place on top of rice), cover, and cook for 15-20 minutes until chicken is cooked through and rice is tender.
Fluff rice with a fork and serve chicken and rice with a scoop of mangoes (or alternate option, see notes), fresh cilantro, and lime wedges for squeezing.