Ingredients

The following ingredients have 4 Servings
  • 4 skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp Cajun seasoning
  • 100g quinoa
  • 600ml hot chicken stock
  • 100g dried apricots, sliced
  • ½ x 250g pouch ready-to-use Puy lentils
  • 1 tbsp olive oil
  • 2 red onions, cut into thin wedges
  • 1 bunch spring onions, chopped
  • small bunch coriander, chopped

Instruction

  • 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.