Spicy Cajun chicken quinoa

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

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

Directions

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.

Nutrition

• Calories: 386
• Total Fat: 7 g
• Saturated Fat: 1 g
• Sodium: 1 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 5 g
• Total Sugars: 15 g
• Protein: 47 g