Protein-packed quinoa makes this midweek meal a superhealthy option
Prep:10 mins
Serves 4
4 skinless chicken breasts, cut into bite-sized pieces1 tbsp Cajun seasoning100g quinoa600ml hot chicken stock100g dried apricots, sliced½ x 250g pouch ready-to-use Puy lentils1 tbsp olive oil2 red onions, cut into thin wedges1 bunch spring onions, chopped small bunch coriander, chopped
STEP 1Heat 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.STEP 2Meanwhile, 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.STEP 3While 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.
