Go back to The Hub

Cajun Chicken with Sweetcorn Salsa

Avocados give the salsa a creamy flavour, which balances the fiery flavour of the chicken.





Griddle pan

Recipe Ingredients:

2 skinless chicken breasts
1 tbsp Cajun seasoning
1 tbsp olive oil
1 large fresh corn on the cob, stripped of husks and threads
1/2 small red onion, finely chopped
1/2 red pepper, deseeded and diced
1 red chilli, deseeded and finely chopped
1 small Hass avocado, diced
1 tbsp olive oil
1 juice of lime

Recipe Methods:

1  Put the chicken breasts between two pieces of cling film and pound with a rolling pin until flattened evenly. Mix the Cajun seasoning with the oil and brush over the flattened chicken. Leave to marinate for at least 15 minutes.
2  To make the salsa, add the corn to a large pan of boiling water and cook for 5 minutes, then immediately transfer to a bowl of iced water to cool. Drain well, then, using a sharp knife, scrape off all the kernels. Combine with the remaining salsa ingredients, mix well and set aside.
3  Heat a griddle pan and cook the chicken for 4-5 minutes on one side, pressing the pieces down on the griddle pan, then turn and cook for 4-5 minutes on the other side, or until cooked through.
4  Spoon the salsa onto serving plates and top with the griddled chicken.


Fat :  72.45 gFibre : 21.69 g
Iron : 5.99 mgSugar : 18.7 g
Calcium : 92.75 mgSodium : 574.25 mg
Potassium : 3574.52 mgCalories: 1292.51 kcal
Protein : 107.79 gVitamin A : 6353.19 IU
Vitamin C : 189.01 gCarbohydrates : 41.1 g
Saturated Fat : 11.36 gCholesterol : 289.28 mg
If you or a loved one is in immediate crisis...