I love this recipe because it’s fast, healthy, and bursting with bold flavors. The Cajun seasoning gives the chicken a smoky, spicy crust, while the salsa adds a fresh, tangy bite that cools everything down. It’s ideal for busy weeknights when I still want something that feels vibrant and home-cooked. Plus, it uses simple ingredients I usually already have, and it looks just as impressive as it tastes.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 small Coles RSPCA Approved Australian Chicken Breast Fillets 2 tbsp Cajun seasoning 2 tbsp olive oil 2 corn cobs, husks and silks removed 1 avocado, stoned, peeled, finely chopped 1 tomato, finely chopped 1 small red onion, finely chopped 1 long green chilli, thinly sliced (optional) 1 lime, juiced 450g pkt microwavable long-grain rice 400g can black beans, rinsed, drained
Directions
I start by using a sharp knife to make three deep cuts across the top of each chicken breast — being careful not to slice all the way through. Then I place the chicken in a bowl with the Cajun seasoning and olive oil, tossing well to coat evenly.
Next, I heat a greased chargrill or grill pan on high heat. I cook the chicken for about 6 minutes per side until it’s cooked through and has those lovely char marks. Once done, I transfer the chicken to a plate to rest.
While the chicken cooks, I grill the corn cobs, turning occasionally, for about 10 minutes until they’re nicely charred all over. I cut the kernels off the cobs and put them in a bowl with the chopped avocado, tomato, red onion, and green chilli. I squeeze in the lime juice, season lightly, and toss it all together to make the salsa.
Meanwhile, I heat the packet rice according to the directions and toss it with the drained black beans in a separate bowl. To serve, I divide the rice and bean mixture among plates, top with the grilled chicken, and finish with a generous spoonful of the corn and avocado salsa.
Servings and Timing
This recipe serves 4 people and takes just 15 minutes from start to finish — 5 minutes of prep and 10 minutes of cooking. It’s a quick, balanced meal that tastes like it took much longer to prepare.
Variations
Sometimes I use chicken thighs instead of breasts for extra juiciness. When I want a smoky twist, I add a little smoked paprika to the Cajun seasoning. For a lighter option, I swap the rice for quinoa or a green salad base. If I’m feeding a crowd, I make extra salsa — it’s delicious served with tortilla chips on the side.
Storage/Reheating
If I have leftovers, I store the chicken and rice separately in airtight containers in the fridge for up to 3 days. I reheat the chicken and rice gently in the microwave or a skillet, and I add the salsa fresh just before serving to keep it crisp and vibrant. The salsa itself is best eaten the same day, as the avocado can brown slightly.
FAQs
Can I use frozen corn instead of fresh cobs?
Yes, I can sauté or grill frozen corn directly from the freezer for a similar smoky flavor.
How spicy is Cajun seasoning?
It varies by brand, but it usually has a mild to moderate kick. I can adjust it to taste by adding less or mixing it with paprika.
Can I cook the chicken in a regular pan instead of a grill?
Absolutely. A non-stick frying pan works perfectly if I don’t have a grill.
Can I make this dish ahead?
Yes, I can marinate the chicken in the seasoning and oil up to a day ahead and keep it in the fridge until ready to cook.
What can I use instead of black beans?
Kidney beans, pinto beans, or chickpeas work well as alternatives.
Can I use brown rice?
Yes, brown rice or even cauliflower rice is a great swap for a healthier option.
How do I keep the chicken juicy?
I avoid overcooking and let it rest for a few minutes after grilling to keep it tender and moist.
What can I serve with this dish?
I love it with a side of garlic bread, grilled vegetables, or a crisp green salad.
Can I make the salsa ahead?
I can prepare the corn, tomato, and onion mixture in advance, but I add the avocado and lime juice just before serving.
Can I use another protein?
Yes, prawns, fish, or even tofu work beautifully with the same Cajun seasoning and salsa.
Conclusion
This 15-Minute Cajun Chicken with Corn and Avocado Salsa is one of my favorite quick and flavorful meals. I love how the smoky chicken pairs with the fresh, tangy salsa and hearty rice and beans for a perfectly balanced plate. It’s fast, colorful, and full of flavor — the kind of dish that makes a busy night feel like a feast.
This 15-Minute Cajun Chicken with Corn and Avocado Salsa is a quick, colorful, and flavorful meal featuring smoky Cajun-spiced chicken served with a zesty corn and avocado salsa over rice and beans. It’s the perfect healthy dinner for busy weeknights.
Ingredients
4 small chicken breast fillets
2 tbsp Cajun seasoning
2 tbsp olive oil
2 corn cobs, husks and silks removed
1 avocado, stoned, peeled, finely chopped
1 tomato, finely chopped
1 small red onion, finely chopped
1 long green chilli, thinly sliced (optional)
1 lime, juiced
450 g packet microwavable long-grain rice
400 g can black beans, rinsed and drained
Sea salt and freshly ground black pepper, to taste
Instructions
Use a sharp knife to make three deep cuts across the top of each chicken breast. Place chicken in a bowl with Cajun seasoning and olive oil, and toss to coat evenly.
Heat a greased chargrill or grill pan on high heat. Cook chicken for 6 minutes per side until cooked through and charred. Transfer to a plate to rest.
Meanwhile, grill corn cobs for about 10 minutes, turning occasionally, until nicely charred. Cut kernels from the cobs.
In a bowl, combine corn kernels, avocado, tomato, red onion, green chilli (if using), and lime juice. Season lightly and toss to make the salsa.
Heat the rice according to packet directions, then toss with drained black beans.
Divide rice and beans among plates, top with grilled chicken, and spoon over the corn and avocado salsa. Serve immediately.
Notes
Use chicken thighs for extra juiciness.
Add smoked paprika to the Cajun mix for a smokier flavor.
Swap rice for quinoa or salad for a lighter meal.
Double the salsa recipe for serving with tortilla chips.
Store leftovers separately and reheat chicken and rice before adding fresh salsa.
For meal prep, marinate chicken up to a day ahead.
