Warm Mexican bean dip with tortilla chips
A quick and easy party dip which is superhealthy, freezable and counts towards your five-a-day - what more could you want?
Spicy Cajun chicken quinoa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 skinless chicken breastscut into bite-sized pieces
- 1 tbsp Cajun seasoning
- 100g quinoa
- 600ml hot chicken stock
- 100g dried apricotssliced
- ½ x 250g pouch ready-to-use Puy lentils
- 1 tbsp olive oil
- 2 red onionscut into thin wedges
- 1 bunch spring onionschopped
- small bunch corianderchopped
Nutrition: per serving
- kcal386
- fat7g
- saturates1g
- carbs35g
- sugars15g
- fibre5g
- protein47g
- salt1glow
Method
step 1
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.
step 2
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.
step 3
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.
