Blackened Cajun Chicken Breast
with quick corn & bean salsa
Serves: 4 people | Prep Time: 10-15 mins | Cook Time: 15-20 mins
2 tbsp Cajun spice mix
2 tbsp extra virgin olive oil
4 chicken breasts
salt & pepper to season
Corn & Bean Salsa:
2 corn on the cob
1 can mixed beans, drained and rinsed
1 small golden shallot onion, finely diced
juice of 1 lime
salt and pepper to season
fresh coriander to serve
Preheat your barbecue grill to a medium heat.
Mix together the Cajun spice mix and olive oil and coat the chicken breasts season with salt and pepper. Place onto the hot barbecue grill and cook for approx 5-6 minutes on each side or until cooked through (closing the hood if your barbecue has one). Internal meat temperature should be 75C when using a digital thermometer.
To prepare the corn and bean salsa, steam or boil the corn until just tender and still crunchy. Slice off kernels in chunks.
Gently stir the corn through beans and the onion and toss with the lime juice, season with salt and pepper and serve with the chicken and coriander.