Cajun Lemon Chicken with Pesto Risoni & Creamy Dressing
894kcal
Ingredients
Chicken Marinade
- 500 g boneless skinless chicken tenders or breast
- 1 tbsp olive oil
- 2 tbsp Cajun-style seasoning
- 2 tbsp smoked paprika
- Salt and black pepper to taste
- 1 lemon sliced
- 3 tbsp lemon juice
Risoni
- 250 g risoni or pearl couscous, alternative
- ½ cup basil pesto
Salad
- 2 cups lettuce chopped
- 1 cup cucumber chopped
- 1 cup red capsicum chopped
- 1 ripe avocado sliced
Creamy Dressing
- ½ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp finely chopped pickles
- 1 tbsp pickle juice
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and black pepper to taste
Method
- eason the Chicken
Chicken: Season and Brown
- Place the chicken in a bowl with the olive oil and Cajun seasoning. Season lightly with salt and black pepper and toss until evenly coated. This can be done up to 12 hours ahead (to marinade for more intense flavouring) in fridge or right before browning.
- Brown the Chicken in Cast Iron skillet (or frypan). Add the sliced lemon to the pan during cooking so it softens and releases its juices into the spiced oil.
- Heat a large cast iron pan over medium-high heat. Add the chicken in a single layer and cook until golden and cooked through, about 10–12 minutes, turning only once.
- Remove the chicken from the pan and set aside to rest. Leave the lemon slices and all the flavoured oil in the cast iron pan — this is where the flavour builds.
Make the Creamy Dressing
- While the chicken rests, whisk together the mayonnaise, ketchup, lemon juice, hot sauce, chopped pickles, pickle juice, paprika, onion powder and garlic powder in a small bowl. Season with salt and black pepper to taste and set aside.
Cook the Risoni
- Bring a large pot of salted water to the boil. Cook the risoni until just tender, according to packet instructions or just under. Drain well.
Where the Magic Happens = Soak Up the Flavour
- Add the hot, drained risoni directly to the cast iron pan with the spiced oil and lemon. Toss gently over low heat so the pasta absorbs all the Cajun flavour.
- Stir Through the Pesto into the warm risoni until all evenly coated.
- Place the rested chicken back on top of the risoni and allow it to sit for a minute or two so everything comes together.
Assemble the Salad
- Add the shredded lettuce, cucumber, cucumber/bell peppers to a bowl. Gently toss, adding about one-third of the creamy dressing to bind everything together.
Finish & Serve
- Transfer the risonu and chicken to a plate and serve with salad on side. Top with sliced avocado and drizzle with extra dressing as desired. Serve warm, chilled or at room temperature. YUM!
Nutrition
Calories894kcalCarbohydrates72gProtein40gFat52gSaturated Fat8gPolyunsaturated Fat16gMonounsaturated Fat15gTrans Fat0.1gCholesterol95mgSodium774mgPotassium1311mgFiber12gSugar9gVitamin A4729IUVitamin C117mgCalcium139mgIron4mg