Cajun Grilled Chicken With Lime Black Eyed Bean Salad Guacamole Food

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GRILLED CAJUN CHICKEN



Grilled Cajun Chicken image

A shake of paprika, a dash of red pepper and dried herbs--it doesn't take much to give simple chicken kickin' Cajun flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon olive oil
4 boneless skinless chicken breast halves

Steps:

  • Heat gas or charcoal grill. In small bowl, combine all ingredients except oil and chicken breast halves; mix well. Brush oil over all sides of chicken. Sprinkle with seasoning mixture.
  • When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once.

Nutrition Facts : Calories 170, Carbohydrate 0 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 360 mg, Sugar 0 g

CAJUN GRILLED HALLOUMI WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE



Cajun grilled halloumi with lime black-eyed bean salad & guacamole image

Salty sheep's cheese keeps its shape when cooked. Flavour with paprika and cayenne then serve with a bean salsa and avocado dip

Provided by Jennifer Irvine

Categories     Main course

Time 25m

Number Of Ingredients 19

1 tsp rapeseed oil
½ tsp dried oregano
½ tsp dried thyme
1 tsp smoked or regular paprika
¼ tsp cayenne pepper
1 garlic clove , finely chopped
125g block of halloumi cheese (125g more if using for Open rye sandwich - see 'goes well with')
200g black-eyed bean from a can, drained (or butter or cannellini beans)
2 tomatoes , deseeded and diced
85g sweetcorn from a can, drained
2 spring onions , trimmed and finely chopped
25g semi-dried tomato in oil from a jar, roughly chopped
zest and juice 1 lime
small handful coriander , finely chopped
1 avocado , stoned and peeled
¼ red chilli , deseeded and finely chopped
½ tbsp olive oil
juice 1 lime
small handful coriander , finely chopped

Steps:

  • Mix together the oil, herbs, spices and garlic in a large sealable bag. Divide a 250g block of halloumi into 8 slices. It can be very salty, so soak the slices in cold water for at least 10 mins, if you have time. Pat dry, then rub a spoonful of the Cajun mix into each slice, and reserve 4 slices for Open rye sandwich (see 'goes well with').
  • In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
  • For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
  • Heat the grill. Line a grill pan with foil, place the halloumi slices on it and grill for 3-4 mins, checking occasionally until golden.
  • Set aside 2 tbsp guacamole for tomorrow's lunch and chill. Place 2 slices of halloumi on each plate, with some bean salad and a dollop of guacamole on the side.

Nutrition Facts : Calories 488 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium

GRILLED CAJUN CHICKEN



Grilled Cajun Chicken image

A little something different for your grilled chicken. Cooking time includes marinading time in refrigerator.

Provided by Mary K. W.

Categories     Chicken Breast

Time 1h

Yield 10 serving(s)

Number Of Ingredients 6

2 cups vegetable oil
2 tablespoons cajun seasoning
2 tablespoons italian seasoning
2 tablespoons lemon pepper
garlic powder, to taste
10 boneless skinless chicken breast halves

Steps:

  • Place chicken between parchment paper, plastic wrap or waxed paper and pound to 1/2" thick.
  • Combine the oil and spices in either a sealable plastic bag or a large shallow dish.
  • Add the chicken breasts and marinade for at least 1/2 hour in refrigerator.
  • Preheat grill.
  • Lightly oil grill grates.
  • Drain chicken discarding marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

Nutrition Facts : Calories 519.9, Fat 46.7, SaturatedFat 6.3, Cholesterol 75.5, Sodium 136.9, Protein 25.1

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