Cajun-Spiced Chicken with Quinoa

• coconut oil↗10g g
• red bell pepper↗80g g

  or green pepper, sliced into thin strips

• skinless chicken fillet↗300g g

  cut into 1 cm strips

• Cajun spices↗½ tsp tsp
• ready‑to‑eat quinoa250g g
• lemon↗1

  zest and juice

• nutmeg
• green onion↗1

  finely sliced

• cilantro

  coarsely chopped

Step-by-step instructions

1. 1

   Melt the coconut oil in a wok or large skillet over medium‑high heat. Add the pepper and stir‑fry quickly for 2–3 minutes until it begins to soften.

2. 2

   Increase the heat to high and add the chicken together with the Cajun spices. Cook for another 3–4 minutes until the chicken is done. (Check by cutting into one of the larger pieces to ensure the meat is completely white with no pink raw spots.)

3. 3

   Prepare the quinoa in the microwave according to the package instructions. Mix the remaining ingredients with the quinoa, place on a plate and top with the chicken and pepper.