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.


  1. 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.
  2. 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.
  3. 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

Ready In

30 mins




Serves 2


  • 2

    Cajun Seasoning ( t )

  • 100

    Lentil ( gr )

  • 1

    Cucumber ( pc )

  • 2

    Parsley ( unit )

  • 50

    Feta Cheese ( gr )

  • 2

    Chicken Breast ( pc )

  • 1

    Tomato ( pc )

  • 1

    Onion ( pc )

  • 2

    Mint Leaves ( unit )

  • 2

    White Vinegar ( T )

  • 2

    Olive Oil ( T )

  • Salt and Pepper to taste

Nutritional facts (est. per serving)

Nutrient DV 280kCal