Cajun chicken & chunky bean salsa

• boneless, skinless chicken breasts↗2
• ½ tsp olive oil tsp
• Cajun seasoning1 tbsp tbsp

  we used Bart (or make your own - see recipe, below)

• can pinto bean↗400g g

  rinsed and drained

• red peppers↗2

  diced

• avocado↗1

  diced

• spring onions↗2

  sliced on the diagonal

• olive↗1 tbsp tbsp
• juice

  1 lemon

• handful coriander

  chopped

Step-by-step instructions

1. 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.

2. 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.