A simple yet scrumptious, high protein recipe using quinoa.
Time: 25 mins
Yield: 5 portions
4 chicken breasts
2 tbsp Cajun seasoning
600ml hot chicken stock
100g dried apricots , sliced
1 250g pouch ready-to-use Puy lentils
1 tbsp coconut oil
2 red onions , cut into thin wedges
1 bunch spring onions , chopped
*per serving (if split 5 ways)
1. Chop the chicken, coat in the Cajun seasoning and oven bake at 200 degrees c for 20 minutes
2. Simmer the quinoa (covered) in the chicken stock for 10 minutes. After 10 minutes, add the lentils and apricots and simmer for 5 minutes more until the stock has been absorbed.
3. Gently fry the onions until cooked.
4. Mix the quinoa/apricots/lentils with the onions and chicken and serve
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