Tangy couscous salad
Throw together a deliciously tangy and superhealthy couscous salad in just 10 minutes
Cajun chicken & chunky bean salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 boneless, skinless chicken breasts
- ½ tsp olive oil
- 1 tbsp Cajun seasoningwe used Bart (or make your own - see recipe, below)
For the salsa
- 400g can pinto beanrinsed and drained
- 2 red peppersdiced
- 1 avocadodiced
- 2 spring onionssliced
- 1 tbsp olive
- juice1 lemon
- handful corianderchopped
Nutrition: per serving
- kcal579
- fat24g
- saturates3g
- carbs45g
- sugars11g
- fibre16g
- protein48g
- salt0.4glow
Method
step 1
To make the salsa, tip the beans, peppers, avocado and spring onions into a bowl. Season, dress with the olive oil and lemon juice, and set aside.
step 2
Lay the chicken breasts on a board and bash a bit to flatten them out slightly. Place in a dish, drizzle with a little olive oil, then coat with the Cajun seasoning. Heat a griddle pan and cook the chicken for 5 mins on each side, turning if you want to get a criss-cross pattern, until cooked all the way through. Stir coriander through the salsa just before serving. Serve the chicken either whole or sliced.
