Baked Cajun Chicken Vegetable Salad and Lentil Soup

Here are the recipes for this weeks Foodies Monday's and yes one of the recipes is using the humble Brussel Sprout, which gets a very bad rep but I can tell you that they are quiet the tasty treat in this recipe.

Baked Cajun Chicken Vegetable Salad


2 x Chicken Breasts

2 x  Red Capsicums sliced

2 x Onions chopped

1 x Sweet Potato sliced

500g Brussel Sprouts quartered

Cajun Seasoning (Oregano, Cayenne Pepper, Paprika, Cumin, Garlic Powder)


Preheat oven to 180 degrees.

Place Chicken into baking tray and season with cajun seasoning and place in oven to bake approx half hour.

Mix vegetables and cajun seasoning together and pour into baking tray and place into oven and bake approx half hour.

Once Chicken has been cooked through remove from pan and slice, remove vegetables from oven and mix in sliced chicken.



Lentil Soup


2 cups dry lentils

4 x carrots sliced

1 x Parsnip sliced

2 x Onions chopped

6 x stalks celery chopped

680g of Tomato Puree


Pour in 3 litres of water into a stock pot, with the lentils and put on stove to heat.

Place in the vegetables and pour in the tomato puree.

Bring to a boil, than turn down to a simmer and cook for 1 hour or until lentils are soft.

Serve with a tablespoon of apple cider or balsamic vinegar.