Cajun Chicken with Mango & Avocado Salsa



Yield 2 servings


For Chicken:

For Salsa:


  1. Make a small incision in the fattest part of the under-part of the breast but do not cut through entirely. This will help it cook evenly.Combine all the ingredients for the chicken in a shallow, flat glass bowl, except for the arugula. Roll the chicken in there, making sure all areas are well coated. Cover, place in the fridge and marinate 2 - 24 hours, turning the chicken occasionally.
  2. When ready to cook, pre-heat your oven to 350 degrees F and place a cast iron skillet over medium heat. When the pan is good and hot, place the chicken, skin-side down in the center of the pan. Do not over-crowd it or you won't get a good sear! Get some really good color on there (about 5 minutes), flip when golden and cover the pan with tin foil. Careful! It will be hot! Place in the center of the oven for 8 minutes.Pull from the oven and place chicken on a wire rack. Cover with foil and let it rest for 5-7 minutes.
  3. As the chicken cooks and rests, make the salsa. Dice the mango and avocado, discarding of skin and pits. Mix with the rest of the ingredients. Toss the arugula in a bowl with olive oil and a pinch of sea salt and fresh cracked black pepper. Plate, followed by the chicken and arugula.
  4. Eat.

Recipe by She Eats at