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Cajun Chicken With Pawpaw Salsa

Cayenne pepper is very hot and you may wish to reduce the quantity used in this recipe. After rubbing spice mixture onto chicken wash your hands and do not touch your face or lips as the cayenne pepper causes burning. Wearing disposable rubber gloves is a good idea when handling chillies and chilli products.

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4 boneless chicken breast fillets, skinned and trimmed of all visible fat
2 cloves garlic, crushed
1 tablespoon onion salt
1 tablespoon ground white pepper
1 tablespoon cracked black pepper
2 teaspoons cayenne pepper
1 tablespoon paprika
1 tablespoon dried mixed herbs


1 small pawpaw, diced
1 cucumber, diced
2 tablespoons mint leaves
2 tablespoons low-fat natural yogurt
2 tablespoons lime juice


Serves: 4


1. Rub chicken with crushed garlic. Place onion salt, white pepper, black pepper, cayenne pepper, paprika and mixed herbs in a bowl and mix to combine.

2. Rub spice mixture over chicken, place on a nonstick baking tray and bake for 25-30 minutes or until chicken is tender. Cover and stand for 5 minutes before serving.

3. To make salsa, place pawpaw, cucumber, mint, yogurt and lime juice in a bowl and mix to combine. Serve with chicken.

Oven temperature 180C, 350F, Gas 4
933 kilojoules/223 Calories per serve - medium fibre; low fat

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