Cheesy Cajun Chicken

Peel and finely chop the shallots (see pro tip). Place the shallots, vinegar, sugar, oil, salt and pepper in a bowl. Set aside to marinate. Chop the tomatoes. Rinse and drain the pinto beans.

Juice the lime. In a small bowl, combine the sour cream and 2/3/4 tsp of lime juice with a pinch of salt. Mix well and set aside.

Pat the chicken breasts dry with kitchen paper. Turn the chicken in the cajun spice (spicy!), salt and pepper until coated. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and reduce the heat to low. Fry for 5 min on each side or until cooked through.

Sprinkle the cooked chicken breasts with the grated cheddar and mozzarella. Cover with a lid and take the pan off the heat. Set aside for 5 min or until the cheese has melted.

Meanwhile, add the chopped tomatoes and the drained pinto beans to the marinated shallots. Mix to combine. Check the seasoning. Add a pinch of salt, pepper and sugar.

Serve the cheesy cajun chicken with the pinto bean salad and the lime cream.