Cajun Chicken with Detox Salad and Mango Salsa recipe can be found below. Try this and let us know how much you love it!
- Yields: 4 Servings
- Total Time: 32 Minutes
- Prep Time: 20 Minutes
- Cook Time: 12 Minutes
- 1 teaspoon extra virgin olive oil
- 1 garlic clove, crushed
- 1 teaspoon crushed dried chilli
- 1 tablespoon ground coriander
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 4 (159 gram each) chicken breasts, boneless, skinless
For the salad
- 1 tablespoon rapeseed oil
- 150g spinach, chopped
- 1/4 red onion, roughly diced
- A handful fresh parsley
- A handful fresh coriander
- A handful fresh mint
- 2 avocados, sliced
For the mango salsa
- 4 cherry tomatoes, diced
- 1 mango, diced
- 1 fresh red chilli, seeded and finely chopped
- Juice of 1 lime
- A handful of fresh coriander, finely chopped
- Sea salt
- Black pepper
Make the marinade: In a large bowl, mix together extra virgin olive oil, garlic, all spices, and salt. Add the chicken and turn until well coated with the marinade.
Heat a grill pan or griddle over medium heat.
In the meantime, working with one at a time, transfer the chicken breasts on side of a large cling film sheet and fold over to seal in the spices; with a rolling pin, gently bash the chicken until flatten to about 1 cm thick. Transfer the chicken breasts to a griddle pan and cook over medium heat for about 6 minutes per side or until cooked through.
Make the salad: In a large mixing bowl, mix rapeseed oil, spinach, red onion, parsley, mint, and coriander. Gently fold in avocado slices and season with sea salt and black pepper.
Make salsa: In a separate bowl, mix together all the salsa ingredients; with your hands, squeeze the tomatoes until a chunky, juicy salsa is formed.
Serve one chicken breast with a heaping of spinach salad, topped with mango salsa.
Nutritional Information Per Serving:
Calories: 363; Total Fat: 23.3 g; Carbs: 17.3 g; Dietary Fiber: 12.5 g; Protein: 38.7 g; Cholesterol: 130 mg; Sodium: 152 mg
Originally posted 2019-09-10 21:46:22.