Cajun chicken with orange, fennel and lentil salad
1
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Cajun seasoning
2½ tsp
Chicken tenderloin
500 g
Unpeeled navel orange
3 large
Lentils, canned, rinsed, drained
1 400g can, (1 x 400g can)
Fennel
1 medium, thinly sliced
Fresh mint
½ cup(s), chopped leaves
Rocket
100 g, wild variety
Balsamic vinegar
2 tsp, white variety
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
Divide the lentil salad among serving plates and top with the chicken.
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