Cajun blackened chicken with supergreen quinoa

Cajun blackened chicken with supergreen quinoa

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(4 ratings)

Prep: 15 mins Cook: 30 mins


Serves 2

Spicy griddled chicken breasts are served with quinoa packed with herbs, pomegranate and colourful vegetables for a tasty and nutritious meal

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal531
  • fat12g
  • saturates4g
  • carbs54g
  • sugars14g
  • fibre4g
  • protein49g
  • salt1.4g
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  • 2 chicken breasts (about 120g each)
  • generous pinch of Cajun spice
  • 2 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…

  • 160g quinoa



    Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…

  • 1 red chilli, deseeded and sliced
  • 20g 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…

  • 100g baby spinach leaves
  • small pack mint, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small pack coriander, roughly chopped
  • 20g pomegranate seeds
  • 40g edamame beans
  • 30g Peppadew peppers
  • 100g beetroot (not in vinegar), sliced



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 1 tbsp pumpkin seeds
  • 50g feta, cut into cubes



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 80g mango, cut into chunks
  • lemon zest, to serve (optional)
  • sesame seeds, to serve (optional)
  • lime wedges, to serve (optional)



    The same shape, but smaller than…


  1. Heat oven to 180C/160C fan/gas 4. Rub the chicken with the Cajun seasoning until coated. Heat a heavy-based griddle pan over a medium heat and add the oil. Add the chicken and colour on both sides. Transfer the chicken to a baking tray and bake for 20-25 mins or until cooked.

  2. Meanwhile, boil a saucepan of water. Rinse the quinoa under cold water, then put in the pan. Cook for 15 mins, then drain in a sieve. 3 In a food processor, add nearly all the chilli, spring onions (reserve some of each to serve), the spinach, mint and coriander, and blend to a smooth purée.

  3. Add the purée to the quinoa and mix well. Add the remaining ingredients, except the chicken, and combine well. Season to taste. Divide the quinoa mix over 2 plates, top each with chicken and serve sprinkled with the lemon zest, sesame seeds, reserved chilli and spring onions and lime wedges, if you like.

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Comments, questions and tips

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29th Aug, 2017
Simple, tasty, healthy, pretty quick to make. Easy to adjust to what you have in the cupboard. A regular in our house.
10th Jan, 2016
So I didn't follow this exactly as I didn't have pomegranate, beetroot or mango but the herby part with quinoa (used a ready made pack with rice) was outstanding. Fresh and lovely. Added some soy sauce and the juice of half a lemon - will try lime next time. Also did lemon zest, juice, smoked paprika, oregano and a touch of soy sauce on the chicken as didn't have Cajun. Was delicious. Firmly on my healthy menu now.
21st Apr, 2015
So half way through cooking this I was really suspect as to how it would taste, but it was surprisingly delicious. The puree was delicious and fresh tasting- I didn't have coriander but the mint lifted it nicely. I also didn't have half of the other ingredients, but used feta, raisins, grated beetroot, sesame seeds. I guess you could adapt it easily for what you had in stock. I kept the puree/quinoa part separate from the feta/beetroot part and it worked fine served with the latter on top. Looked lovely and colourful. It would go well with any meat from the bbq. Thanks for this great and fairly quick midweek recipe.
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