Quinoa with spicy Cajun chicken
4 chicken breasts skinned and cut into small chunks
1 tablespoon of Cajun seasoning
600ml of chicken stock
100g of dried apricots, sliced
1/2 x 250g pouch ready to use puy lentils
1 tablespoon of olive oil
2 red onions, cut into thin wedges
1 bunch spring onions, chopped
Small bunch of coriander, chopped
– heat oven to 200/180C fan/gas 6. Toss the chicken in the Cajun spice and place in a baking tin. Bake for 20 minutes then put aside.
– Cook the quinoa meanwhile in chicken stock for 15 minutes and add the apricots and lentils 5 minutes to the end. Drain and place into a bowl with the chicken, toss together.
– While the quinoa is being cooked, heat the oil in a large frying pan and soften the onions. Toss the onions into the quinoa with the coriander and some seasoning, then mix well.
Can switch chicken, with other meats or for vegan option remove the meat and add extra lentils for added protein, and cook in vegetable stock.