The seasoning and salsa here also work well with salmon fillets – just grill them for 5 minutes instead.
SERVES 2 – 30 minutes
– 2 boneless skinless chicken breasts.
– ½ tsp olive oil.
– 1 tbsp Cajun seasoning.
FOR THE SALSA
– 400g can pinto beans, drained and rinsed.
– 2 red peppers, deseeded and diced.
– 1 avocado, diced.
– 2 spring onions, sliced.
– 1 tbsp olive oil.
– juice 1 lemon.
– handful coriander leaves, chopped.
Step 1:To make the salsa, tip the beans, peppers, avocado and spring onions into a bowl. Season, dress with the oil and lemon juice, and set aside.
Step 2:Lay the chicken breasts on a board and bash a bit to flatten them out slightly. Put the flattened chicken in a dish, drizzle with the oil, then coat with the Cajun seasoning. Heat a griddle or frying pan and cook the chicken for 5 minutes on each side, until cooked all the way through. Stir the coriander through the salsa just before serving with the chicken.
Note : PER SERVING 579 kcals, protein 48g, carbs 45g, fat 24g, sat fat 3g, fibre 16g, sugar 11g, salt 0.4g