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Photo of Cajun chicken with lime aioli by WW

Cajun chicken with lime aioli

Total Time
35 min
20 min
15 min
Take your tastebuds on a trip to New Orleans with spicy chicken fillets served on a bed of lentils and rice.


Lentils, canned, rinsed, drained

240 g, (400g can)

Brown rice microwave packet

255 g

Chicken thigh, skinless, raw

450 g, (Buy 500g) fat trimmed

Cajun seasoning

2 tsp

Green string beans

200 g, trimmed, cut into 3cm lengths

Brown onion

1 small, finely chopped

Red capsicum

1 large, finely chopped

Fresh coriander

¼ cup(s)

Olive oil

1 tbs

Lime juice

1½ tbs

Low-fat mayonnaise

1½ tbs

Lime rind

1 tsp, finely grated


1 clove(s), crushed


2 medium, halved

Oil spray

2 x 3 second spray(s)

Ground cumin

1 tsp


  1. Heat a barbecue or chargrill over medium-high heat. Lightly spray chicken with oil and sprinkle with seasoning. Cook chicken for 3–4 minutes each side or until cooked through.
  2. Meanwhile, boil, steam or microwave the beans until just tender. Rinse under cold running water. Drain.
  3. Lightly spray a medium saucepan with oil and heat over medium heat. Add onion and cook, stirring, for 3–4 minutes or until softened. Add capsicum and cumin seeds and cook for 1 minute. Add lentils, rice and green beans and cook, stirring, for 1-2 minutes or until heated through. Stir in coriander, oil and 1 tablespoon juice. Remove from heat.
  4. Combine mayonnaise, rind, remaining juice and garlic in a small bowl. Serve warm lentil salad topped with chicken, a dollop of aioli and half a lime.


TIPS: To extract more juice from a lime, bring it to room temperature and firmly roll it back and forth on a benchtop a couple of times before juicing.Cajun seasoning is a mixture of dried paprika, rice flour, red pepper, onion, basil, garlic, chilli, fennel and thyme. It is available in the spice aisle of the supermarket.