Spicy Cajun Chicken Quinoa

3.80 (14)
🌶 cajun 🏷 Main course

This vibrant Cajun main course combines baked, spice-rubbed chicken with a hearty quinoa base. The quinoa is cooked with chicken stock, then mixed with Puy lentils, dried apricots, and a quick stir-fry of red onion, garlic, and peas. It's a complete, protein-packed meal finished with optional Greek yoghurt and fresh coriander for serving. The entire dish comes together swiftly for a satisfying dinner.

Spicy Cajun Chicken Quinoa

Ingredients

  • In the box:
  • Cajun seasoning
  • Chicken stock
  • Garlic paste
  • Shopping list:
  • 2 chicken breasts
  • 70g quinoa
  • 70g dried apricots, cut in half
  • 100g ready to use Puy lentils
  • 1 red onion, sliced
  • 100g frozen peas
  • From your cupboard:
  • Sunflower or olive oil
  • Optional:
  • Greek yoghurt and coriander to serve

Method

  1. Preheat your oven to 200°C/180C fan/gas mark 6. Coat the chicken breasts in the Cajun seasoning and place them on baking paper in a roasting tin. Bake the chicken for 15 minutes once the oven is hot.
  2. Boil 400ml of water in a saucepan. Stir in the chicken stock, then add the quinoa. Briefly stir, reduce the heat, cover the pan, and cook for 10 minutes. Add the apricots and lentils and cook for a further 5 minutes.
  3. After adding the lentils to the quinoa, heat 1-2 tablespoons of oil in a frying pan. Add the sliced onion and stir-fry for 1 minute. Mix in the garlic paste and stir-fry for another minute. Add the frozen peas and stir-fry for 2 more minutes.
  4. Take the baked chicken from the oven. Once the quinoa mixture is cooked, add it to the frying pan with the peas and onion. Stir everything together thoroughly for 1 minute. To serve, divide the quinoa mixture between plates, top with the Cajun chicken, and add optional yoghurt and coriander.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course
Cuisinecajun
AuthorFood Network UK