Cajun chicken with chunky vinaigrette salsa

Preparation time 20 (plus refrigeration time). Cooking time 20 minutes
4 organic single chicken breast fillets (680g)
1 teaspoon cracked black pepper
2 tablespoons finely chopped fresh thyme
2 teaspoons sweet paprika
1 teaspoon dried chilli flakes
2 cloves garlic, crushed
2 teaspoons olive oil
Chunky vinaigrette salsa
2 medium tomatoes (300g), chopped coarsely
1-2 shallots (100g), chopped coarsely
1 medium yellow or orange capsicum (200g), chopped coarsely
2 tablespoons coarsely chopped fresh coriander
2 teaspoons olive oil
2 tablespoons lime juice
1 teaspoon apple cider vinegar
1/2 teaspoon honey
Place chicken in large bowl with remaining ingredients; toss chicken to coat in mixture. Cover; refrigerate 15minutes.
 2 Meanwhile, make chunky salsa.
3 Cook chicken in large lightly oiled non-stick frying pan until cooked through. Serve chicken with salsa.
Chunky Vinaigrette salsa
Combine ingredients in medium bowl.
Serve 4 per serving
3.9g carbohydrate;
8.7g total fat (1.7g saturated fat);
1085 kJ (259 cal);
40.3g protein

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