Cajun Chicken with Lentils & Fetta
The Creole and Cajun people of French Louisiana have done great things for American cuisine – and in this dish it’s not hard to see why! We recommend serving this dish up outside with a side of sunset as you enjoy the last days of warmer weather.
- Preheat your oven to 180°C • In a small bowl whisk together the olive oil and the Cajun seasoning, add in the chicken thigh and toss well until the chicken is coated • You don’t need to trim the fat off the chicken thighs as it will cook off and provide moisture to your chicken • Place onto a lined baking tray and place into the oven for 20 minutes or until the chicken becomes golden on the outside • Remove the chicken from the oven and place it on a chopping board • When it has cooled, roughly chop into bite sized pieces and set aside for later.
- Drain and rinse the lentils • Roughly chop the tomatoes, the cucumber and finely chop the red onion, parsley and the mint. In a large salad bowl toss together the lentils, tomato, cucumber, red onion, parsley, and mint, then season liberally with salt and pepper. Crumble the fetta • Toss through the feta and chicken, then dress with a bit of olive oil and the white wine vinegar.
- Divide between plates and enjoy the last days of the warm weather.
Tools you will need:
Kitchen Knife • Chopping Board Baking Tray • Small Bowl Large Bow
Cajun Seasoning ( t )
Lentil ( gr )
Cucumber ( pc )
Parsley ( unit )
Feta Cheese ( gr )
Chicken Breast ( pc )
Tomato ( pc )
Onion ( pc )
Mint Leaves ( unit )
White Vinegar ( T )
Olive Oil ( T )
Salt and Pepper to taste
Nutritional facts (est. per serving)