Mushroom rice with grilled chicken breast

In a small bowl, place the chicken breast and pat dry. Coat chicken with 1 tbsp of cooking oil, and sprinkle evenly with Cajun spice, paprika, garlic powder, salt and pepper. Then set aside.

Heat 1 tbsp cooking oil and 2 tbsp of butter in a large pot over medium heat. Add half the mushrooms, season with salt and pepper and cook until tender and browned, about 5-6 minutes. Then remove and set aside

Add the remaining butter. When melted, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned. Stir in the garlic and spice for rice.

Add rice and mix everything together. add and stir in the dissolved vegetable stock.

Place lid on, bring to a simmer. Cook for 20-25 minutes.

Meanwhile, preheat grill pan to medium heat, coat the pan with little oil. Place chicken on the grill for 7-8 minutes. Flip over and cook an additional 7-8 minutes or until no pink remains. Rest 3-5 minutes before slicing.

Remove from stove, remove lid, quickly stir in reserved mushrooms and green onions, put lid back on. Leave for 5 minutes.

Fluff rice using a wooden spoon. Serve with the prepared chicken.

Reprinted with permission from Cooking with Gaisang, follow along on Instagram for more.