Season chicken strips with Cajun seasoning mix and juice of one lime wedge.

Lightly spray a large non-stick frying pan with olive oil and heat over medium heat. Add chicken and cook, stirring, for 2 minutes. Add zucchini and capsicum and cook, stirring, for 3–4 minutes. Add carrot, spring onion and heated rice and cook, stirring well to combine, for a further 2–3 minutes.

Add spinach, gently tossing into mixture until spinach is wilted. Add juice of another lime wedge and season generously with freshly ground black pepper. Serve chicken jambalaya with remaining lime wedge on the side.