Spicy Cajun chicken quinoa

Spicy Cajun chicken quinoa

  • 1
  • 2
  • 3
  • 4
  • 5
(128 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
Protein-packed quinoa makes this midweek meal a superhealthy option

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal386
  • fat7g
  • saturates1g
  • carbs35g
  • sugars15g
  • fibre5g
  • protein47g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp Cajun seasoning
  • 100g quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 600ml hot chicken stock
  • 100g dried apricots, sliced
  • ½ x 250g pouch ready-to-use Puy lentils
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 red onions, cut into thin wedges
  • 1 bunch spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small bunch coriander, chopped

Method

  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Hawie
4th May, 2011
4.05
This was really delicious. I halved the quantities for 2 people and it was perfect. I used pheasant breast instead of chicken, and couldn't find pouches of lentils so used 100g dry put lentils instead. I have, in the past, overcooked quinoa, which is disgusting, so I kept a close eye this time and it was perfect - you do need to drain though, don't wait for the stock to be absorbed.
lescalvert
4th May, 2011
4.05
Done this for lunch today but I'd cooked the chicken and Quinoa the night before so it was quick to put together. Although I had to substitute puy lentils for a tin of green lentils but it still worked. Work cook it again.
daveredfern
18th Apr, 2011
5.05
loved this meal but was lacking vegetables. In future i will added more onion, spring onions, apricots and add 1 or 2 peppers too. Would recommend and definitely going to have again.
elinormwelch
13th Apr, 2011
Loved this - felt very virtuous eating it - upped the vegetables. Ate warm for dinner with rocket salad and cold for lunch next day - very satisfying food.
jweg1210
12th Apr, 2011
3.05
We enjoyed the novelty value of this - the flavours and textures did work well, but nevertheless it wouldn't be something I'd make again as a main meal. I think it would make a fab addition to a buffet table alongside something tomatoey and something creamy.
sian-j
9th Apr, 2011
4.05
This dish was really tasty, but perhaps from misreading the recipe I added the ingredients to the quinoa after 10 minutes (i.e. for the final 5 minutes of the 15 minutes mentioned) but the quinoa seemed to need quite a bit longer to cook so perhaps it meant 15 minutes then a final 5 minutes. Otherwise its possible I had the heat too low on the quinoa. The end result was very nice though.
veggieme
6th Apr, 2011
3.05
Also used the full pouch of lentils!
veggieme
6th Apr, 2011
3.05
I made this with tofu instead of chicken. I found there was far too much stock in the quinoa and had to take some out half way through cooking - around 200ml, so it was a bit sticky. It did have nice flavours, but I'd reduce the amount of apricots by half next time, although OH liked it how it was.
eleanormayo
16th Mar, 2011
4.05
Really enjoyed this - I roasted the onions in the oven with a yellow pepper and omitted the apricots. A good warm salad to usher in spring!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?