Spicy Cajun chicken quinoa

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

Spicy Cajun chicken quinoa

Recipe by Chef Soomro Course: High protein lunch


Prep time

10 mins


  • 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


  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.