Cajun chicken & chunky bean salsa

Add some zing to your chicken with this satisfying and nutritious recipe – try it with salmon too

  • Prep:20 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 579
  • fat 24g
  • saturates 3g
  • carbs 45g
  • sugars 11g
  • fibre 16g
  • protein 48g
  • salt 0.4g


  • 2 boneless, skinless chicken breasts
  • ½ tsp olive oil
  • 1 tbsp Cajun seasoning, we used Bart (or make your own - see recipe, below)
  • 400g can pinto beans, rinsed and drained
  • 2 red peppers, diced
  • 1 avocado, diced
  • 2 spring onions, sliced
  • 1 tbsp olive
  • juice 1 lemon
  • handful coriander, chopped


Making your own spice mix
Making your own spice mix means that you can control the amount of salt used. For Cajun, mix together ground cumin, coriander, chilli powder and a sprinkling of salt, if you like.


  1. 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.

  2. 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.

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