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Cajun blackened chicken with supergreen quinoa

Cajun blackened chicken with supergreen quinoa

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
Nutrition: per serving


  • 2 chicken breasts (about 120g each)
  • generous pinch of Cajun spice
  • 2 tbsp olive oil
  • 160g quinoa
  • 1 red chilli , deseeded and sliced
  • 20g spring onions , chopped
  • 100g baby spinach leaves
  • small pack mint , roughly chopped
  • small pack coriander , roughly chopped
  • 20g pomegranate seeds
  • 40g edamame beans
  • 30g Peppadew peppers
  • 100g beetroot (not in vinegar), sliced
  • 1 tbsp pumpkin seeds
  • 50g feta , cut into cubes
  • 80g mango , cut into chunks
  • lemon zest , to serve (optional)
  • sesame seeds , to serve (optional)
  • lime wedges, to serve (optional)


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, April 2015

Goes well with


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