High protein lunch recipe for 4 people, takes only 25 mins; recipe has chicken breast, cajun seasoning, quinoa, chicken stock, dried apricot, lentil, olive oil, red onion, spring onion and coriander.
Spicy Cajun chicken quinoa
Course: High protein lunch
Servings
4
servings
Prep time
10 mins
Ingredients
- Coriander: small bunch coriander, chopped
- Chicken Breast: 4 skinless chicken breasts, cut into bite-sized pieces
- Olive Oil: 1 tbsp olive oil
- Red Onion: 2 red onions, cut into thin wedges
- Spring Onion: 1 bunch spring onions, chopped
- Cajun Seasoning: 1 tbsp Cajun seasoning
- Chicken Stock: 600ml hot chicken stock
- Lentil: 1/2 x 250g pouch ready-to-use Puy lentils
- Quinoa: 100g quinoa
- Dried Apricot: 100g dried apricots, sliced
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.
