Cajun Blackened Chicken With Supergreen Quinoa Recipes

Steps:

• 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.

Steps:

• Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.
• Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
• Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
• After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.
• Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
• Place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.
• Serve the chicken on top of the quinoa and glob some avocado heaven on top!