Cajun Chicken with Fetta & Lentils

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 fetta and chicken, then dress with a bit of olive oil and the white wine vinegar.