Cajun Chicken Quinoa

Charmaine Lu -
  • 4 chicken breast fillets, cut into bite-sized chunks
  • 1 tbsp Cajun spice mix
  • 100g quinoa
  • 500ml chicken stock
  • 100g chopped dried apricots
  • 125g ready-to-eat puy lentils
  • 1 tbsp olive oil
  • 2 sliced red onions
  • 1 bunch of spring onions, chopped
  • Chopped coriander
  • Preheat the oven to 200C. Toss the chicken breast chunks with the Cajun spices and arrange in a roasting tin. Bake for about 20 mins or until the chicken is cooked through, then set aside. Meanwhile, cook the quinoa in the stock for about 15 mins, adding the lentils and apricots for the last 5 mins. Drain and add to a bowl with the chicken and toss together.
  • Heat the oil in a frying pan and cook the onions for 15 mins to soften and slightly caramelise. Toss the onions into the mixture with the coriander, season well, mix and serve.
25 mins
4 serving