
Cajun chicken & chunky bean salsa
- Barney Desmazery
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Serves 2
Easy
Prep: 20 mins
Cook: 10 mins
A star rating of 4.7 out of 5.24 ratingsRate
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Add some zing to your chicken with this satisfying and nutritious recipe - try it with salmon too
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A star rating of 4.7 out of 5.68 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
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400g can pinto bean
rinsed and drained
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2 red peppers
diced
-
1 avocado
diced
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2 spring onions
sliced
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1 tbsp olive
-
juice
1 lemon
-
handful coriander
chopped
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Nutrition: per serving
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kcal579
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fat24g
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saturates3g
-
carbs45g
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sugars11g
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fibre16g
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protein48g
-
salt0.4g
low
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Method
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step 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.
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step 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.
RECIPE TIPS
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.
Recipe from Good Food magazine, October 2009
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A star rating of 4.7 out of 5.24 ratings
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