Cajun chicken with orange, fennel and lentil salad
Skinless chicken tenderloin
Unpeeled navel orange
Lentils, canned, rinsed, drained
1 400g can, (1 x 400g can)
1 medium, thinly sliced
½ cup(s), chopped leaves
100 g, wild variety
2 tsp, white variety
1 x 3 second spray(s)
- Reserve ½ teaspoon of the spice mix. Sprinkle the remaining spice mix over both sides of the chicken tenderloins. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add the chicken. Cook for 2-3 minutes each side or until golden and cooked through.
- Meanwhile, peel and segment the oranges over a bowl to catch any juice. Combine the orange segments, lentils, fennel, mint, rocket, 1 tablespoon of the reserved orange juice, the reserved spice mix and vinegar in a large bowl. Season with salt and pepper and toss to combine.
- Divide the lentil salad among serving plates and top with the chicken.