Cajun Chicken With Quinoa Salad

Spicy chicken breasts are served with quinoa packed with herbs, pomegranate and colorful vegetables for a tasty and nutritious meal.

Serves 2:


  • 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)


  1. Heat oven to 180 C/160 C 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 color on both sides. Transfer the chicken to a baking tray and bake for 20-25 mins or until cooked.
  2. 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 chili, spring onions (reserve some of each to serve), the spinach, mint and coriander, and blend to a smooth purée.
  3. 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 chili and spring onions and lime wedges, if you like.