Cajun Chicken Chunky Bean Salsa Recipes

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CAJUN CHICKEN & CHUNKY BEAN SALSA



Cajun chicken & chunky bean salsa image

Add some zing to your chicken with this satisfying and nutritious recipe - try it with salmon too

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

2 boneless, skinless chicken breasts
½ tsp olive oil
1 tbsp Cajun seasoning , we used Bart (or make your own - see recipe, below)
400g can pinto bean , rinsed and drained
2 red peppers , diced
1 avocado , diced
2 spring onions , sliced
1 tbsp olive
juice 1 lemon
handful coriander , chopped

Steps:

  • To make the salsa, tip the beans, peppers, avocado and spring onions into a bowl. Season, dress with the olive oil and lemon juice, and set aside.
  • Lay the chicken breasts on a board and bash a bit to flatten them out slightly. Place in a dish, drizzle with a little olive oil, then coat with the Cajun seasoning. Heat a griddle pan and cook the chicken for 5 mins on each side, turning if you want to get a criss-cross pattern, until cooked all the way through. Stir coriander through the salsa just before serving. Serve the chicken either whole or sliced.

Nutrition Facts : Calories 579 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 16 grams fiber, Protein 48 grams protein, Sodium 0.4 milligram of sodium

CHUNKY SALSA WITH BEANS



Chunky Salsa with Beans image

This is a simple, fresh ingredient salsa that is very tasty! You can improvise this a lot and try many new items in it. You can serve it fresh and it's a huge hit, but it tastes even more amazing a couple days later! I like to eat this on chips, on eggs, on just about anything and even just by itself! Use as little salt as you can to make it as healthy as possible and encourage large scoops per chip for a healthy way of eating it.

Provided by Phil36

Time 25m

Yield 8

Number Of Ingredients 13

4 medium tomatoes, chopped
3 stalks celery, chopped
1 medium bell pepper, diced
1 medium sweet onion, diced
1 medium jalapeno pepper, chopped
2 cloves garlic, minced
1 cup chopped fresh cilantro
½ cup corn kernels
½ (14.5 ounce) can black beans, rinsed and drained
2 tablespoons fresh lime juice
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Combine tomatoes, celery, bell pepper, onion, jalapeno, garlic, cilantro, corn, black beans, lime juice, cumin, salt, and pepper in a bowl. Serve immediately or refrigerate up to 2 days.

Nutrition Facts : Calories 58.9 calories, Carbohydrate 12.1 g, Fat 0.5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 294.2 mg, Sugar 3.3 g

CAJUN CHICKEN & CHUNKY BEAN SALSA



Cajun chicken & chunky bean salsa image

Add some zing to your chicken with this satisfying and nutritious recipe - try it with salmon too

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

2 boneless, skinless chicken breasts
½ tsp olive oil
1 tbsp Cajun seasoning , we used Bart (or make your own - see recipe, below)
400g can pinto bean , rinsed and drained
2 red peppers , diced
1 avocado , diced
2 spring onions , sliced
1 tbsp olive
juice 1 lemon
handful coriander , chopped

Steps:

  • To make the salsa, tip the beans, peppers, avocado and spring onions into a bowl. Season, dress with the olive oil and lemon juice, and set aside.
  • Lay the chicken breasts on a board and bash a bit to flatten them out slightly. Place in a dish, drizzle with a little olive oil, then coat with the Cajun seasoning. Heat a griddle pan and cook the chicken for 5 mins on each side, turning if you want to get a criss-cross pattern, until cooked all the way through. Stir coriander through the salsa just before serving. Serve the chicken either whole or sliced.

Nutrition Facts : Calories 579 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 16 grams fiber, Protein 48 grams protein, Sodium 0.4 milligram of sodium

SALSA VERDE CHICKEN AND BEAN BAKE



Salsa Verde Chicken and Bean Bake image

All the flavors mix to make one great-tasting dish. If desired, serve over rice with favorite chili toppings, such as chopped fresh cilantro, sliced green onions, sour cream, yogurt, salsa, and guacamole.

Provided by Aaron Bizzell

Categories     Chicken Casserole

Time 55m

Yield 8

Number Of Ingredients 9

cooking spray
1 ¼ pounds chicken tenders, cut into 1-inch pieces
2 (15.5 ounce) cans cannellini beans, drained
1 (16 ounce) jar salsa verde
1 (10 ounce) can diced tomatoes with green chile peppers
1 (1 ounce) package taco seasoning
2 teaspoons ground cumin
2 teaspoons garlic powder
2 cups shredded Mexican cheese blend

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Spray a 12-inch nonstick skillet with cooking spray and heat over medium-high heat. Add chicken and cook until browned, 5 to 7 minutes on each side. Add cannellini beans, salsa verde, diced tomatoes with chile peppers, taco seasoning, cumin, and garlic powder; stir to combine. Spread in the prepared baking dish and cover with foil.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center of the casserole reads at least 165 degrees F (74 degrees C), 25 to 30 minutes.
  • Remove from the oven and sprinkle Mexican cheese blend over top. Recover with foil and let rest until cheese melts, about 5 minutes.

Nutrition Facts : Calories 303 calories, Carbohydrate 24.3 g, Cholesterol 65.4 mg, Fat 10.3 g, Fiber 4.6 g, Protein 25.4 g, SaturatedFat 6.5 g, Sodium 1016.5 mg, Sugar 2.7 g

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