Solo: Cajun Chicken & Avocado

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Solo: Cajun Chicken & Avocado

Chicken breasts pan-fried in cumin, coriander and paprika. Avocado slices and a spicy tomato salsa complete this quick & easy banting dish.

Ingredients to serve 1

  • 2 x free range chicken breasts
  • 1/2 tbsp x cumin
  • 1/2 tbsp x ground coriander
  • 1/2 tbsp x paprika
  • 1/2 x red onion - peel and chop finely
  • 1/4 x fresh chilli - de-seed and chop finely
  • 3g x fresh coriander - chop finely
  • 1/2 x tomatoes - chop finely
  • 1/4 x lime - halve and juice
  • 1/2 x avocado
  • tin foil, olive oil, salt & pepper (from your pantry)


Step 1

Put a few glugs of olive oil in a griddle/frying pan on medium to high heat. Mix cumin, coriander, paprika, salt and pepper in a large bowl or casserole dish. Roll the chicken breasts in the spices until coated all over. Sear the chicken in the oil and cook for about 6 minutes each side. Turn only once. When done, remove from pan, cover with tin foil on a plate and set aside to rest for 5 minutes.

Step 2

Mix the tomato, onion, coriander, chilli, lime juice and a little salt in a bowl to make up the salsa.

Step 3

Halve, stone, peel and slice the avocados into 1 cm slices.

Step 4

To serve: slice the chicken and plate alternate slices of chicken and avocado, accompanied by a serving of salsa on the side. Or pile the sliced chicken and avocado on your plate and top with the salsa.