Cajun blackened chicken with supergreen quinoa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 2 chicken breasts(about 120g each)
- generous pinch of Cajun spice
- 2 tbsp olive oil
- 160g quinoa
- 1 red chillideseeded and sliced
- 20g spring onionschopped
- 100g baby spinachleaves
- small pack mintroughly chopped
- small pack corianderroughly chopped
- 20g pomegranate seeds
- 40g edamamebeans
- 30g Peppadew peppers
- 100g beetroot(not in vinegar), sliced
- 1 tbsp pumpkin seeds
- 50g fetacut into cubes
- 80g mangocut into chunks
- lemon zestto serve (optional)
- sesame seedsto serve (optional)
- limewedges, to serve (optional)
Nutrition: per serving
- kcal531
- fat12g
- saturates4g
- carbs54g
- sugars14g
- fibre4g
- protein49g
- salt1.4g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Rub the chicken with the Cajun seasoning until coated. Heat a heavy-based griddle pan over a medium heat and add the oil. Add the chicken and colour on both sides. Transfer the chicken to a baking tray and bake for 20-25 mins or until cooked.
step 2
Meanwhile, boil a saucepan of water. Rinse the quinoa under cold water, then put in the pan. Cook for 15 mins, then drain in a sieve. 3 In a food processor, add nearly all the chilli, spring onions (reserve some of each to serve), the spinach, mint and coriander, and blend to a smooth purée.
step 3
Add the purée to the quinoa and mix well. Add the remaining ingredients, except the chicken, and combine well. Season to taste. Divide the quinoa mix over 2 plates, top each with chicken and serve sprinkled with the lemon zest, sesame seeds, reserved chilli and spring onions and lime wedges, if you like.
