Serves 2
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.
