Cajun chicken with lime aioli
Lentils, canned, rinsed, drained
240 g, (400g can)
Brown rice microwave packet
Skinless chicken thigh
450 g, (Buy 500g) fat trimmed
200 g, trimmed, cut into 3cm lengths
1 small, finely chopped
1 large, finely chopped
1 tsp, finely grated
1 clove(s), crushed
2 medium, halved
2 x 3 second spray(s)
- 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.
- Meanwhile, boil, steam or microwave the beans until just tender. Rinse under cold running water. Drain.
- 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.
- 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.