Cajun blackened chicken with supergreen quinoa
Cajun blackened chicken with supergreen quinoa
Spicy griddled chicken breasts are served with quinoa packed with herbs, pomegranate and colourful vegetables for a tasty and nutritious meal
- Serves 2
- Easy
Nutrition per serving
-
Calories 531
-
Carbohydrates 54
-
Saturated Fat 4
-
Sugar 14
-
Protein 49
-
Fat 12
-
Fiber 4
-
Salt 1.4
Ingredients
-
2 chicken breasts (about 120g each)
-
generous pinch of Cajun spice
-
2 tbsp olive oil
-
160g quinoa
-
1 red chilli, deseeded and sliced
-
20g spring onions, chopped
-
100g baby spinach leaves
-
small pack mint, roughly chopped
-
small pack coriander, roughly chopped
-
20g pomegranate seeds
-
40g edamame beans
-
30g Peppadew peppers
-
100g beetroot (not in vinegar), sliced
-
1 tbsp pumpkin seeds
-
50g feta, cut into cubes
-
80g mangoes, cut into chunks
-
lemon zest, to serve (optional)
-
sesame seeds, to serve (optional)
-
lime wedges, to serve (optional)
Method
-
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.
-
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.
-
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.