Cajun Chicken iwth Avocado Salsa
4 small (180g each) chicken breast fillets
1 tbs sweet paprika
Pinch of cayenne pepper
1 avocado, flesh cubed
2 tbs lime juice
1 long green chilli, seeds removed, thinly sliced lengthways
2 tbs freshly snipped chives
Olive oil spray
250g steamed green beans
Cut each breast into 3 thin escalopes, then toss in the combined paprika and cayenne to lightly coat. Set aside. Place avocado, lime, chilli and chives in a bowl. Season and stir gently to combine. Set aside.
Heat a large frypan over high heat and spray with oil. Cook chicken, in 2 batches, for 2 minutes each side until cooked. Stand for 3 minutes, then halve each piece on an angle. Serve chicken on beans and salsa, and drizzle with any resting juices.
Serves 4
From www.taste.com.au
Note: In this case I omitted the beans as I have to avoid certain vegetables due to being on Warfarin for blood clots.