As I was writing this, I was hoping the sun would be shining when I posted it because it truly is a perfect summer recipe (in fact, if you have the opportunity sling the chicken on the barbie instead of the griddle pan, yum). But we can’t have everything, and I promise it is yum regardless of the weather.
It’s also really easy to whip up, doesn’t require any marinading time, and at only 415 calories per serving, it’s a tasty treat without a side helping of eaters remorse…
So ladies and gentleman, here you have cajun chicken and salsa…
ingredients (serves 4)
- 1 tbsp smoked paprika
- 2 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp crushed dried chilli
- 1 garlic clove, crushed
- 1 – 4 tsp olive oil
- 4 chicken breasts
- Balsamic vinegar
For the Salad
- 150g spinach / rocket
- A handful of fresh coriander
- A handful of fresh mint
- 1 tsp toasted sesame seed oil
- Pine nuts
- A packet of cherry tomatoes
- Handful of fresh coriander
- Juice of 1 lime
- Sprinkle of dried chilli seeds
- Salt and pepper
Mix together all the spices, garlic and oil with a pinch of salt in a large bowl. The original recipe suggested 1 tsp olive oil, but I found this was too dry for a marinade so added about 3, so do go with your own preference. I would suggest only adding 1 tsp at a time though and thoroughly stirring.
Add the chicken breasts and turn them so they are fully covered in the marinade.
Heat a pan on a medium heat – a griddle or grill pan is best. Leave it to heat up.
While that is heating up, take your pieces of chicken one at a time and place them on one half of a large sheet of cling film. Fold the cling film over so that the spices are sealed and gently bash them with a rolling pin to flatten the to about 1cm thick. Remove the cling film and place on the griddle pan.
Cook for six minutes on each side and then slice into strips. Add a couple of glugs of balsamic vinegar and cook until chicken is cooked through.
Make the salad whilst the chicken is cooking. Rip the spinach, chop the coriander and mint and mix together in a bowl with a drizzle of sesame oil. Throw in a handful of pine nuts.
Split between your serving plates.
For the salsa, combine all the ingredients in another bowl. Use your hands to mix, squeezing the tomatoes to create a chunky, juicy salsa. Season to taste.
Serve each chicken breast with a big helping of the spinach salad and the salsa.
If you have a favourite summer recipe why not send it over to firstname.lastname@example.org so that we can give it a go.
I adapted this recipe from the Detox Bible, a cookbook that I thoroughly recommend. Not only has it got lots of delicious, healthy receipes. It also gives advice on which foods to eat to help particular ailments. You can get it on Amazon, here.