Ingredients

8 skinless chicken breasts or thighs
1/4 cup Cajun spice mix
2 Tbsp canola oil
2 Tbsp canola oil
1 cup thinly sliced onion
2 cups thinly sliced mushrooms
1 Tbsp tomato paste
2 tsp Cajun spice mix
1 cups chicken stock
2 cups cooked or canned green lentils, drained and rinsed
1 Tbsp unsalted butter
1 Tbsp lemon juice
3 Tbsp chopped parsley
salt and ground black pepper, to taste

Cajun Spice Mix

4 tsp dried oregano
4 tsp dried thyme
4 tsp garlic powder
2 tsp onion powder
2 tsp ground black pepper
2 tsp ground white pepper
2 tsp ground paprika
1 tsp kosher or coarse salt
1/2 tsp ground cayenne pepper

Method

  1. Preheat oven to 350 ⁰F (180 ⁰C).
  2. Sprinkle chicken evenly on both sides with Cajun spice mix.
  3. Add canola oil in a large ovenproof sauté pan, over medium high heat and sear chicken on each side until spices turn dark but are not burnt.
  4. Finish chicken in the oven. Cook until chicken reaches an internal temperature of 165 ⁰F (74 ⁰C).
  5. Prepare the lentils. In a large saucepan, heat canola oil. Sauté onions until golden. Add mushrooms and cook until golden as well, then add tomato paste with spice mix. Cook for 3 minutes.
  6. Mix in stock, being sure to scrape the tasty bits off the pan with your wooden spoon. Add lentils and simmer for 5-10 minutes or until excess liquid is absorbed.
  7. Add butter, lemon juice, and parsley. Season with salt and pepper. Serve immediately with blackened chicken.

Makes 8 servings.

Source: Dietitians of Canada

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