Spicy Cajun Chicken Quinoa
This recipe brings together tender chicken pieces coated in aromatic Cajun seasoning, fluffy quinoa infused with sweet dried apricots and nutty Puy lentils, all tossed together with caramelized red and spring onions. The medley of flavors and textures in this dish will delight your taste buds and leave you feeling satisfied.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 386 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 47 grams protein
- Sodium Content: 1 milligram of sodium
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