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 bean, rinsed and drained
- 2 red peppers, diced
- 1 avocado, diced
- 2 spring onions, sliced
- 1 tbsp olive
- juice 1 lemon
- handful coriander, chopped
Method
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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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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.