A yummy meal that you can throw together quickly, perfect for evenings when you get home after work really hungry!
- 1/2 chicken breast per person
- 1 teaspoon of Cajun spice mix (I use Schwartz Cajun Mix)
- 1/4 Avocado per person
- handful of Cherry Tomato per person
- Basil leaves, fresh
- Pepper & Salt
- Coconut oil for the marinade
- Fresh lemon juice, to flavour
First we make the marinade out of coconut oil and the cajun spice mix. Add the Cajun mix to the coconut oil and stir well, till you get a smooth oil mix, in a large bowl. Add the chicken breast to this, and cover the meat with the marinade. Leave for about 20 -30 minutes
While your chicken is marinating, peel your avocado and remove the stone. Cut the avocado and put in a mixing bowl. Wash and dice your cherry tomato and add to the avocado. Flavour with fresh lemon juice and pepper, to taste. Roll your basil leaves up, in a fine roll and slice finely. Sprinkle on top of the salsa.
Place a grill pan on your cooker and heat it up to medium hot. When hot, put the chicken breast on the grill pan, with some of the marinade. The coconut oil can stand high heat and by searing the chicken breast, you sear the flavour of the cajun spice in with it. Sear for a couple of minutes and turn the chicken on the other side. Repeat the searing for a few minutes.
Now lower the heat a little bit under the grill pan, so the inside of your chicken will cook through without burning the outside meat. With the Cajun spice mix, your chicken will look dark fairly quickly. Cook for another 10 to 15 minutes, till the meat is no longer pink and the juices run clear.
Plate the avocado tomato salsa on a plate and add the chicken. Serve while hot and enjoy!