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


  • 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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2nd Oct, 2017
I make this recipe often, it's so easy and tasty. I put the red onion in the roasting tin with the chicken pieces, this allows the onion to caramelise in the spices and adds flavour, as well as saving on the washing up! Like others, I always use chicken thighs and often add additional veg, varying it, dependent on what we have in the garden.
11th Apr, 2017
Loved it. Added some tinned tomatoes to make it more of a saucy dish.
29th Mar, 2017
Not great, not a lot of flavour won't be making this again
21st Jun, 2016
Really lovely, very tasty. Having read the previous comments I added some extra veg - a pepper, some broccoli and asparagus and it was delicious.
15th Jun, 2016
Made this tonight, was very nice, used full pouch of puy lentils, chicken thighs and fresh apricots which added a lovely tang, served with a side of broccoli which went well. Next time would veg it up a bit with courgette and/or yellow pepper and poss a few cherry toms
12th Apr, 2016
Cooked this tonight being my first at cooking with Quinoa and lentils ! i didn't use all the lentils probably only 180g and would have upped the quinoa. I used fajita seasoning which was lush ! It's a dish you could add any sort of veg too ! Apricots sweeten it up and I used 3 stocks cubes for chicle stock. As this is a tasty healthy dish I would cook again and it's something you can take to work for lunches ! 4/5 !
10th Jan, 2016
Did this tonight. Never used quinoa before. Made some modifications: added steamed broccoli to the bowl at the end to get some greens, added a finely chopped red chilli to the onions to get some heat (and use up a leftover chilli), used chicken thighs instead of breast. All very tasty. Given the chicken thighs were about 1kg and the red onions I used were pretty big, I think I should have doubled the spring onions and lentils and used about 50% more quinoa. That notwithstanding, definitely a good hearty dish.
JW Inspiration
23rd Sep, 2015
First time using quinoa. Pleasantly surprised at the flavour. The puy lentils, apricots and red onion make this a deliciously sweet and yet punchy dish when combined with the cajun seasining. Great textures too. Black pepper seasoning only as chicken stock had enough salt. Fresh coriander is a must. Silence round the table followed by empty plates. Teen and young adult "guinea pigs" loved it and believe me they are both ruthlessly honest!
29th Aug, 2015
Made this dish tonight and it was the first time I've ever tried quinoa, safe to say it won't be the last - it was absolutely delicious! Got the thumbs up from the crowd I cooked for too! I listened to the suggestions below and also added 1 red pepper and 1 yellow pepper and just baked this with the chicken and onions with a generous amount of Cajun spice on. I also used the whole bag of ready to use puy lentils and a bit more quinoa than suggested because why not! Will be making this again very soon that's for sure!
23rd Aug, 2015
Apricots are a great touch - really enjoyed this recipe as it's something a bit different for dinner. Didn't reheat well for lunch the next day though so definitely to be eaten at the point of cooking!


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