Spicy Cajun chicken quinoa

Spicy Cajun chicken quinoa

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(164 ratings)

Prep: 10 mins Cook: 25 mins


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



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

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



    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


  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.

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Comments, questions and tips

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18th Mar, 2020
Great way to use up left over chicken. Very tasty and fast to put together. I cooked the onions in a pan, where I then added cooked chicken breast pieces, the spices and the chopped apricots, before mixing it all with the lentils and the quinoa (which I boiled together, in the same pot, for 23 min). Delicious mid-week dinner.
25th Feb, 2020
This is so delicious, the apricots with the cajun spice really gives it a great taste! As the comments mentioned, I baked the red onion and spring onion in the oven with the chicken. This is also great to make one evening and take into work for lunch the next day
8th Jan, 2020
This is so good!! Used the whole pack of lentils, roasted onions with the chicken in the oven. Flattened chicken so it cooks more evenly. Not sure if people complaining about too much liquid realise you're meant to drain the lentils and quinoa!!
J Scott's picture
J Scott
5th Jan, 2020
Made this tonight . Did the chicken in a pan with loads of seasoning and the same for the onions . Reduced the liquid and it was really nice .
1st Nov, 2019
Not crazy about this one. Way to much liquid, so decided to poor some away before serving. My husband said he thought it was nice, but I don't think it's nice enough to bother cooking again. Think it could have been much nicer if the chicken was fried in a pan.
14th Oct, 2019
I just made this yesterday and even though I really went to town with the Cajun seasoning I still found it quite bland. Very cheap to make as a large batch though so I'd still recommend it for a quick snacky lunch as it's equally as good cold as it is warm and lots of goodness in it.
Rhys Williams's picture
Rhys Williams
10th Oct, 2018
We love this dish! Easy and a great bulk cook
9th Sep, 2018
I had never had quinoa before but the dish was delicious, definetly a new grain i'll be using more. I haven't actually tried the dish warm, i split into four portions for lunches at work and ate cold. There was a tip in the comments below which advised roasting the onions with my chicken instead which i find worked very well!
10th May, 2018
Just had this for supper and it was really lush. I always browse comments on recipes so took advice and added the onions and some courgette and squash to the roasting pan with the chicken...it's a keeper x
20th Oct, 2017
Made this for the first time and it's really easy and very tasty. The puy lentils make it really delicious. I've frozen the remainder, and will definitely use them to make this again. I didn't cook the spring onions for long, as I like them crunchy.


Alastair King
16th Jun, 2019
Should lentils not be cooked longer than 5mins?
goodfoodteam's picture
17th Jun, 2019
Thanks for your question. This recipe uses a pouch of cooked lentils so they do not need to be cooked in addition to the above.
Ellie Gunner's picture
Ellie Gunner
4th Jan, 2018
Do you think that its okay to freeze this?
goodfoodteam's picture
8th Jan, 2018
Thanks for your question. We would not recommend freezing this recipe. All our freezable recipes are marked with a blue star above the nutritional information.
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