From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- Recipes/Spicy Cajun Chicken Quinoa.html | 188 ++++++++++++++++++++++++++++++++ 1 file changed, 188 insertions(+) create mode 100644 Recipes/Spicy Cajun Chicken Quinoa.html (limited to 'Recipes/Spicy Cajun Chicken Quinoa.html') diff --git a/Recipes/Spicy Cajun Chicken Quinoa.html b/Recipes/Spicy Cajun Chicken Quinoa.html new file mode 100644 index 0000000..1c17e57 --- /dev/null +++ b/Recipes/Spicy Cajun Chicken Quinoa.html @@ -0,0 +1,188 @@ + + + + + + + + +
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Spicy Cajun Chicken Quinoa

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+ + + Prep Time: 10 mins + Cook Time: 25 mins + Servings: Serves 4 + + + Source: + + +

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Ingredients

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4 skinless chicken breasts, cut into bite-sized pieces

1 tbsp Cajun seasoning

100g quinoa

600ml hot chicken stock

100g dried apricots, sliced

½ x 250g pouch ready-to-use Puy lentils

1 tbsp olive oil

2 red onions, cut into thin wedges

1 bunch spring onions, chopped

small bunch coriander, chopped

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Directions

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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.

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Nutrition

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kcal

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