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Quinoa & Apricot Chicken


  • 4 skinless chicken breasts , cut into bite­sized pieces
  • 1 tbsp Cajun seasoning
  • 100g quinoa
  • 600ml hot chicken stock
  • 100g dried apricots, sliced
  • 1⁄2 x 250g pouch ready­ to­ use Puy lentils [or not]
  • 1 tbsp olive oil
  • 2 red onions , cut into thin wedges
  • 1 bunch spring onions, chopped
  • small bunch coriander, chopped


  • 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.

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