Cajun Chicken with Bacon-Corn Salsa

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Category: main

Yield: 4 servings

Calories/serving: 400

Preparation time: 35 minutes

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  • 4 chicken breasts, seasoned with Cajun spice
  • 200g cherry tomatoes, halved
  • 2 ears of corn, grilled and kernels removed
  • 4 slices bacon, cooked and crumbled
  • 1 avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 2 teaspoons Cajun spice
  • to taste salt and pepper


Preheat the oven to 200°C (400°F).

Season the chicken breasts with Cajun spice, salt, and pepper.

Heat a grill pan over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side until fully cooked. Transfer the chicken to a baking sheet and finish cooking in the oven for an additional 10 minutes or until the internal temperature reaches 75°C (165°F).

While the chicken is cooking, prepare the bacon-corn salsa. In a bowl, combine the halved cherry tomatoes, grilled corn kernels, crumbled bacon, diced avocado, finely chopped red onion, and chopped cilantro.

Drizzle the salsa with olive oil and lime juice, then season with Cajun spice, salt, and pepper. Toss gently to combine.

Remove the chicken from the oven and let it rest for a few minutes.

Serve the Cajun chicken with the bacon-corn salsa on the side. Enjoy!


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