Order Meal Plan

Cajun Chicken with Mango Salsa

Mains

This has become a bit of a favourite go-to, midweek meal at our house. Not only is it reasonably quick and easy to knock together, but any leftover chicken makes a fab lunch the next day in a salad or a lettuce wrap.
To be honest with you, this was the first dinner I cooked after we got back from a holiday in Provence and the hubby claimed he liked it more than anything he’d eaten in the past week. If that’s not a seal of approval I’m not sure what is.

Method

To prepare your chicken, separate the tenderloin from the main breast and set aside.
Lay the breasts on a board and slice in half flatways, then place the halves one at a time between 2 pieces of cling film and flatten with a kitchen mallet until an even thickness.
Put all the spice mix in a large plastic bag and then throw in all of the chicken pieces. Seal the bag and massage it like it’s Chris Hemsworth’s butt (don’t be shy, get right in there!) Get the spice mix all over the chicken until everything is coated. Set aside for 20 minutes.
In the meantime, chop avocado, mango, onion and capsicum into a small dice for your salsa. Mix together gently along with the remaining salsa ingredients and it’s done.
Heat your pan, I use a griddle pan, over a medium to high heat, and cook the chicken in batches until cooked through (this should take only a few minutes on either side).

TIP- don’t panic if you think the spice mix doesnt look like enough for the amount of chicken. It is. This is why I do all the testing out for you. You just need to spend a minute or 2 massaging it into the chicken. Feel free to google a pic of Chris Hemsworth to help you out. Or Liam. Seriously, whats the deal with the genes in that house?? They should bottle that stuff

Ingredients

  • 1kg chicken breasts
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon white pepper\
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground black pepper
  • Juice of 1 lime
  • 2 tablespoons avocado oil

For the salsa…

  • 1 medium avocado, diced
  • 1 medium mango, diced
  • 1/2 red capsicum, diced
  • 1/2 small red onion, diced
  • Small handful of fresh mint leaves (about 12 leaves), shredded
  • Juice of 1 lime
  • 1 tablespoon avocado oil
  • Sea salt and black pepper to taste