Cajun Chicken with Bean Salsa and Guacamole

This smoky Cajun-spiced grilled chicken pairs well with the refreshing bean salsa and creamy guacamole.

Serves 3

• Prep Time:15 minutes

• Cook Time:10 minutes

Ingredients

3 large boneless, skinless chicken breasts

1 tsp rapeseed oil

1/2 tsp dried oregano

1/2 tsp dried thyme

1 tsp smoked paprika

1/4 tsp cayenne pepper

1 garlic clove, minced

For the Salsa: 400g tin of black beans, drained and rinsed

2 tomatoes, diced

125g tinned corn, drained

3 spring onions, finely sliced

40g sun-dried tomatoes, chopped

1 lime, zest and juice

a small bunch of coriander, finely chopped

For the Guacamole: 1 avocado

1/2 red chilli, deseeded and finely chopped (to taste)

1/2 Tbsp olive oil

1 Tbsp lime juice

Method

In a large bowl, mix all of the ingredients for the bean salsa. Stir well and set aside.

Move on to the guacamole. Cut the avocado in half and scoop the flesh out with a spoon, putting it in a medium bowl.

Chop the avocado with the spoon until it is a chunky paste. Add the olive oil and lime juice to the avocado and mash the mixture until it is smooth, then add the chilli and stir well.

Heat a grill pan over medium heat. Grill the chicken breasts for 6 minutes without turning, then flip them over and cook the other side for another 6 minutes.

Turn the heat off and let the chicken sit for 5 minutes before serving.

Plate with the bean salsa, guacamole and flatbread.