Cajun chicken & chunky bean salsa

Recipe uploaded by

Barney Desmazery

4 ratings

Recipe by Barney Desmazery

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1. To make the salsa, tip the beans, peppers, avocado and spring onions into a bowl. Season, dress with the olive oil and lemon juice, and set aside.
2. Lay the chicken breasts on a board and bash a bit to flatten them out slightly. Place in a dish, drizzle with a little olive oil, then coat with the Cajun seasoning. Heat a griddle pan and cook the chicken for 5 mins on each side, turning if you want to get a criss-cross pattern, until cooked all the way through. Stir coriander through the salsa just before serving. Serve the chicken either whole or sliced.

Making your own spice mix

Making your own spice mix means that you can control the amount of salt used. For Cajun, mix together ground cumin, coriander, chilli powder and a sprinkling of salt, if you like.

579 kcalories, protein 48g, carbohydrate 45g, fat 24 g, saturated fat 3g, fibre 16g, sugar 11g, salt 0.4 g

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Ingredients

• 2 boneless, skinless chicken breasts
• ½ tsp olive oil
• 1 tbsp Cajun seasoning , we used Bart (or make your own - see recipe, below)

FOR THE SALSA

• 400g can pinto beans , rinsed and drained
• 2 red peppers , diced
• 1 avocado , diced
• 2 spring onions , sliced
• 1 tbsp olives
• juice 1 lemon
• handful coriander , chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 20 mins

Cook 10 mins

Ingredients

• 2 boneless, skinless chicken breasts
• ½ tsp olive oil
• 1 tbsp Cajun seasoning , we used Bart (or make your own - see recipe, below)

FOR THE SALSA

• 400g can pinto beans , rinsed and drained
• 2 red peppers , diced
• 1 avocado , diced
• 2 spring onions , sliced
• 1 tbsp olives
• juice 1 lemon
• handful coriander , chopped

579 kcalories, protein 48g, carbohydrate 45g, fat 24 g, saturated fat 3g, fibre 16g, sugar 11g, salt 0.4 g

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