Cajun chicken with minty cucumber-tomato relish

2 - 6
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Spearmint is the type of mint most commonly found in supermarkets and is perfect for this recipe. But if you can find other varieties like peppermint, lemon mint, or pineapple mint at specialty markets or farmers’ markets, give them a try.


Olive oil

4 tsp

Garlic clove(s)

2 medium clove(s), minced


1 Tbsp

Dried oregano

2 tsp

Red pepper flakes

½ tsp

Black pepper

1 tsp

Black pepper

1 pinch(es)

Table salt

½ tsp

Table salt

1 pinch(es)

Uncooked boneless skinless chicken breast

20 oz, 4 (5-oz breasts)

Plain fat free yogurt

1 cup(s)

Fresh cherry tomato(es)

2 cup(s), quartered

English cucumber(s)

½ large, diced

Fresh mint leaves

1 Tbsp, thinly sliced, plus additional for garnish


  1. 1 Stir together 2 teaspoons oil, the garlic, paprika, oregano, pepper flakes, 1 teaspoon black pepper, and 1/2 teaspoon salt in medium bowl. Add chicken and turn to coat.
  2. 2 Heat remaining 2 teaspoons oil in large nonstick skillet over medium heat. Add chicken and cook, turning once, until chicken is browned and cooked through, 8–10 minutes.
  3. 3 Meanwhile, to make relish, stir together yogurt, tomatoes, cucumber, 1 tablespoon mint, remaining pinch salt and remaining pinch pepper. Serve chicken with relish. Garnish with thinly sliced fresh mint.
  4. Serving size: 1 chicken breast and about 1/3 cup relish