Spicy Cajun chicken quinoa

• skinless chicken breasts↗4

  cut into bite-sized pieces

• Cajun seasoning1 tbsp tbsp
• quinoa↗100g g
• hot chicken stock↗600ml ml
• dried apricots↗100g g

  sliced

• ready-to-use Puy lentils↗½ x 250g pouch g
• olive oil↗1 tbsp tbsp
• red onions↗2

  cut into thin wedges

• bunch spring onions↗1

  chopped

• small bunch coriander

  chopped

Step-by-step instructions

1. 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. 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. 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.