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Cajun chicken with corn and avocado salsa

By: Admin
Region: Indian
Dish:Non Vegetarian - Chicken
Servings: 4
Time to Prepare: 10 Mins


-4 small Coles RSPCA Approved Australian Chicken Breast Fillets
-2 tbsp Cajun seasoning
-2 tbsp olive oil
-2 corn cobs, husks and silks removed
-1 avocado, stoned, peeled, finely chopped
-1 tomato, finely chopped
-1 small red onion, finely chopped
-1 long green chilli, thinly sliced (optional)
-1 lime, juiced
-450g pkt microwavable long-grain rice
-400g can black beans, rinsed, drained


-Use a sharp knife to make 3 deep cuts in the top of each chicken breast (don’t cut all the way through). Place in a bowl with the Cajun seasoning and oil . Toss to combine.

-Heat a greased chargrill on high. Cook chicken for 6 mins each side or until cooked through. Transfer to a plate.

-Meanwhile, cook the corn on the grill, turning, for 10 mins or until charred. Cut down side of corn to release the kernels. Place in a bowl with the avocado , tomato , onion , chilli , if using, and lime juice. Season. Toss to combine.

-While corn is cooking, heat the rice following packet directions. Place in a bowl with beans . Toss to combine. Divide among serving plates. Top with chicken and avocado salsa.

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