The BBC Good Food logo
Spicy Cajun chicken quinoa

Spicy Cajun chicken quinoa

By
A star rating of 4.5 out of 5.179 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Protein-packed quinoa makes this midweek meal a superhealthy option

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal386
fat7g
saturates1g
carbs35g
sugars15g
fibre5g
protein47g
low insalt1g
Advertisement

Ingredients

  • 4 skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp Cajun seasoning
  • 100g quinoa
  • 600ml hot chicken stock
  • 100g dried apricots, sliced
  • ½ x 250g pouch ready-to-use Puy lentils
  • 1 tbsp olive oil
  • 2 red onions, cut into thin wedges
  • 1 bunch spring onions, chopped
  • small bunch coriander, chopped

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.179 ratings
Advertisement
Advertisement
Advertisement

Sponsored content