Blackened chicken breast with sweetcorn and tomato salsa
From the foundersAlexander Eriksson·Founder & CEO
A flavourful Cajun classic from Louisiana with spice-crusted chicken breast and a sweet and tangy salsa of sweetcorn, freshly harvested carrots and tomatoes.
Ingredients
1 serving
- 350 gchicken breast fillets
- 1.5 stfreshly harvested carrots
- 150 gsweetcorn
- 2 sttomatoes
- 0.5 stred onion
- 1 mskolive oil
- 1 tskpaprika
- 0.5 tskgarlic powder
- 0.5 tskdried thyme
- 0.25 tskcayenne pepper
- 1 msklemon juice
How to make it
- 1
Mix the paprika, garlic powder, dried thyme, cayenne pepper, salt and black pepper in a bowl.
- 2
Pat the chicken breast fillets dry and rub them thoroughly with the spice mix.
- 3
Dice the tomatoes and finely chop the red onion. Coarsely grate the carrot. Mix in a bowl with the sweetcorn, lemon juice, salt and pepper to make a salsa.
- 4
Heat the olive oil in a frying pan over a high heat.
- 5
Sear the chicken for about 5-6 minutes per side until it has a dark, spicy crust and is cooked through (core temperature 72°C).
- 6
Leave the chicken to rest for a minute, then slice it and serve with the fresh sweetcorn and tomato salsa.
Kitchen tips
- Make sure the pan is really hot before adding the chicken to get a proper blackened crust without burning the spices completely.
- Squeeze a little extra fresh lemon juice over the salsa just before serving for a tangy balance.
AI-generated content. Always verify ingredients and allergen information yourself.
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