Cajun Chicken with Corn Salsa
Cajun Chicken
  • 4 boneless skinless chicken breasts6 oz
  • 3/4tsp paprika
  • 1/2tsp garlic powder
  • 1/4 – 1/2tsp cayenne pepperto taste
  • 1/4tsp onion powder
  • 1/4tsp dried thyme
  • 1/4tsp dried oregano
  • Salt and freshly ground black pepper
  • 1 tbsp. olive oil
Corn Salsa
  • 1cup ear corngrilled or 3/4 frozen corn, thawed
  • 1 roma tomatodiced
  • 1/3cup diced red or green bell pepper
  • 3 Tbsp chopped red onion
  • 2 Tbsp chopped cilantro
  • 1 Tbsp fresh lime juice
  • 1 tbsp. olive oil
  1. In a small bowl whisk together paprika, garlic powder, cayenne pepper, onion powder, thyme and oregano, salt and pepper.
  2. Brush both sides of chicken with olive oil then sprinkle evenly with spice mix
  3. Cook on skillet until outside is browned and chicken is cooked thoroughly.
  4. In a medium mixing bowl toss corn, tomato, bell pepper, red onion, cilantro, lime juice and olive oil, season with salt and pepper, and refrigerate until ready to use. Serve chicken warm with Corn Salsa.