Sam’s nutritional menu

Spicy Cajun Chicken Quinoa (servings4)


  • 4 skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp. Cajun seasoning
  • 100g quinoa
  • 600ml hot chicken stock
  • 100g dried apricots, sliced
  • 1 tbsp. olive oil
  • 2 red onions, cut into thin wedges
  • 1 bunch spring onions, chopped
  • small bunch coriander, chopped



  1. 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 minutes until the chicken is cooked. Set aside.
  2. Meanwhile, cook the quinoa in the chicken stock for 15 minutes until tender, adding the apricots for the final 5 minutes. Drain and place into a large bowl with the chicken, toss together.
  3. 3.   While the quinoa is cooking, heat the oil in a large frying pan and soften the onions for 10-15 minutes. Toss the onions into the quinoa with the coriander and some seasoning, then mix well. 


Extra Bit (per serving)

Calories – 386

Protein – 47g

Carbs – 35g

Fat – 7g

Saturates – 1g

Fiber – 5g

Sugar – 15g

Salt – 1g

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