Cajun Chicken with Chunky Salsa

• 4 chicken breast fillets
• 1 teaspoon cracked black pepper
• 2 tablespoon finely chopped fresh oregano
• 2 teaspoon paprika (not hot paprika)
• 1 teaspoon dried chilli flakes
• 2 cloves garlic, crushed
• 2 teaspoons olive oil
• 2 medium tomatoes, coarsely chopped
• 1 small red onion, coarsely chopped
• 1 medium size green pepper, coarsely chopped
• 2 tablespoons coarsely chopped fresh coriander
• 2 teaspoons olive oil
• 2 tablespoons fresh lime juice.

Remove the skin from the chicken breast fillets. Mix all the marinade ingredients together in a large bowl.

Toss the chicken to coat in the mixture. Cover and refrigerate for 15 minutes.

Meanwhile make the chunky salsa. In a bowl mix all the vegetables and chopped herbs together. Make a dressing using the olive oil and lime juice, pour over the salsa and combine.

Cook the chicken in a lightly oiled Tefal non-stick frying pan for about 15-20 minutes until it is cooked through and piping hot.

Serve the chicken with the salsa.