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Cajun Chicken with Fetta & Lentils

Cajun Chicken with Fetta & Lentils

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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.

Tags:Low Carb
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

2 tsp

Cajun seasoning

(May be present Gluten)

250 g

chicken thigh

1 tin

lentils

1

tomatoes

1

cucumber

½

red onion

1 tbs

parsley

1 tbs

mint

½ block

fetta cheese

(ContainsMilk)

Not included in your delivery

2 tbs

olive oil

2 tbs

white vinegar

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2280 kJ
Fat34.7 g
of which saturates13.3 g
Carbohydrate15 g
of which sugars6.3 g
Dietary Fibre0 g
Protein37.9 g
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 180ºC/160ºC fan-forced.

2

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.

3

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.

4

Divide between plates and enjoy the last days of the warm weather! Did you know? One olive tree can produce around four litres of oil every year for hundreds of years.