Cajun chicken with lime aioli
6
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Take your tastebuds on a trip to New Orleans with spicy chicken fillets served on a bed of lentils and rice.
Ingredients
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
Garlic
1 clove(s), crushed
Lime(s)
2 medium, halved
Oil spray
2 x 3 second spray(s)
Ground cumin
1 tsp
Instructions
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.
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