Spicy Cajun chicken quinoa
35 min
Ingredients
- 4 skinless chicken breasts cut into bite-sized pieces
- 1 tbsp Cajun seasoning
- 100g quinoa
- 600ml hot chicken stock
- 100g dried apricots sliced
- ½ x 250g pouch ready-to-use Puy lentils
- 1 tbsp olive oil
- 2 red onions cut into thin wedges
- 1 bunch spring onions chopped
- small bunch coriander chopped
Instructions
3 steps
- 1
Heat oven to 200C/180C fan/gas 6. Toss the chicken with the Cajun spice and arrange in a single layer in a roasting tin. Bake for 20 mins until the chicken is cooked. Set aside.
20 min - 2
Meanwhile, cook the quinoa in the chicken stock for 15 mins until tender, adding the apricots and lentils for the final 5 mins. Drain and place into a large bowl with the chicken, toss together.
15 min - 3
While the quinoa is cooking, heat the oil in a large frying pan and soften the onions for 10-15 mins. Toss the onions into the quinoa with the coriander and some seasoning, then mix well.
10 min
Progress
0 / 3 steps
Nutrition
Per serving (based on 4 servings)
Calories
386cal
Protein
47.0g
Carbs
35.0g
Fat
7.0g
Fiber
5.0g
Sugar
15.0g
Sodium
1mg
