|386kcal (per serving)||Protein: 47g // Carbs: 35g // Fat: 7g|
Quick, delicious, and packed with protein.
4 skinless chicken breasts, cut into bite-sized pieces
1 tbsp Cajun seasoning
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
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.
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.