Cajun spiced chicken with quinoa
By Joe Wicks
Joe Wicks' Cajun spiced chicken dish is iron rich and takes just 15 minutes to prepare and plate up. If you need a speedy lunch or simple supper, this is it
-
Prep:5 mins
Cook:10 mins
- Serves 1
- Easy
Nutrition per serving
-
kcal 730
-
fat 19g
-
saturates 10g
-
carbs 50g
-
sugars 6g
-
fibre 10g
-
protein 85g
-
salt 0.6g
Ingredients
- 10g coconut oil
- 80g red pepper or green pepper, cut into thin strips
- 300g skinless chicken breast, sliced into 1cm strips
- ½ tsp Cajun seasoning
- 250g pouch ready-cooked quinoa
- 1 lemon, zested and juiced
- pinch of nutmeg
- 1 spring onion, finely chopped
- small pack coriander, roughly chopped
Method
Melt the coconut oil in a wok or large frying pan over a medium-high heat. Add the peppers and stir-fry for 2-3 mins or until they start to soften.
Increase the heat to high and add the chicken along with the Cajun seasoning. Fry for 3-4 mins more or until the chicken is cooked. (Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits.)
Microwave your quinoa following pack instructions. Stir the remaining ingredients through the quinoa, then pile onto a plate and top with the chicken and pepper mix.
