By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
619 cal · 30 min
Cajun Chicken & Chunky Bean Salsa
Recipe GLPRe12dcca0f16581
Pan-seared boneless chicken breasts seasoned with Cajun spices, served alongside a fresh, vibrant bean and vegetable salsa made with pinto beans, red peppers, avocado, and spring onions. A light, flavorful main course that's ready in 30 minutes.
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Ingredients
2 boneless, skinless chicken breasts
1½ tbsp olive oil, divided
1 tbsp Cajun seasoning
400 g canned pinto beans, rinsed and drained
2 red bell peppers, diced
1 ripe avocado, diced
2 spring onions, sliced
1 juice fresh lemon juice
1 handful fresh coriander, chopped
salt and black pepper to taste
Directions
Combine the rinsed pinto beans, diced red peppers, diced avocado, and sliced spring onions in a bowl. Season with salt and pepper, then dress with ½ tablespoon of olive oil and the fresh lemon juice. Toss gently to combine, then set aside.
Place the chicken breasts on a cutting board. Gently pound them with a meat mallet to flatten slightly to an even thickness.
Drizzle the chicken breasts with the remaining 1 tablespoon of olive oil on both sides. Rub the Cajun seasoning evenly over both sides of each chicken breast.
Heat a griddle pan or large skillet over medium-high heat. Once hot, place the seasoned chicken breasts in the pan and cook for 5 minutes on the first side without moving them.
Flip the chicken breasts and cook for another 5 minutes on the second side, until the internal temperature reaches 165°F and the meat is cooked through. If desired, flip once more partway through to create a criss-cross griddle pattern.
Just before serving, stir the fresh chopped coriander through the bean salsa. Serve the chicken either whole or sliced alongside the salsa.
Comments
Every ingredient is a staple at Harris Teeter, Food Lion, or Walmart—no special trips needed, and even the Cajun seasoning is a standard spice-aisle item. Cost per serving runs about $4 to $5 with a decent chicken breast and fresh avocado being the main expense; pinto beans from a can cost pennies. The stated 30 minutes is honest if the chicken is thin enough; a standard breast may need 5-10 minutes more to cook through safely without pounding it first. This is a light weeknight dish for two that reheats poorly (avocado browns, cilantro wilts), so it's best eaten same-night, and the salsa component makes it feel assembled rather than cooked, which is convenient for a Monday evening.
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