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Cajun butterflied chicken with salsa
Serves: 4
Prep time: 25 mins Total time: 
Recipe photograph by Kris Kirkham
Cajun butterflied chicken with salsa
Jazz up chicken breasts with our low-calorie Cajun butterflied chicken with salsa
Serves: 4
Prep time: 25 mins Total time:
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Nutritional information (per serving)
Calories
279Kcal
Fat
13gr
Saturates
2gr
Carbs
3gr
Sugars
3gr
Fibre
2gr
Protein
37gr
Salt
0.73gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- 3 sprigs of thyme, leaves picked and chopped
- 1⁄4 tsp cayenne pepper
- 1⁄2 tsp sea salt flakes
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 4 skinless chicken breasts
For the tomato salsa
- 250g vine tomatoes, diced
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 4 spring onions, finely chopped
- 1⁄2 x 31g pack fresh coriander, chopped
- 2 tbsp extra-virgin olive oil
Step by step
Get ahead
Prepare to the end of step 4 up to 3 hours ahead.
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First, make your spice paste. Combine the paprika, oregano, thyme, cayenne pepper, salt, garlic and olive oil in a small bowl and set aside.
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Lay the chicken breasts on a chopping board and cut through each horizontally, being careful not to cut all the way through to the other side. Open out the breasts so they resemble butterflies.
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Rub the spice paste all over the chicken, then put the chicken in a shallow dish. Cover and chill for 2-3 hours to marinate.
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Mix all the salsa ingredients together in a bowl with some seasoning. Cover and chill.
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Take the chicken out of the fridge 15 minutes before you’re ready to cook. When ready, heat a griddle pan to medium heat. Cook the chicken for 4 minutes each side until cooked through. Serve with the salsa.