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How to make 15 minute Cajun chicken with corn and avocado salsa

Yield = 4
Prep time: 0:05
Cook time: 0:10
Total time: 0:15

Ingredients

  • 4 small Coles RSPCA Approved Australian Chicken Breast Fillets
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons 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

Method

  • Step 1 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.
  • Step 2 Heat a greased chargrill on high. Cook chicken for 6 mins each side or until cooked through. Transfer to a plate.
  • Step 3 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.
  • Step 4 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.