Cajun Chicken with Avocado and Quinoa

16th June 2016

Nothing wrong with some carbs in the form of quinoa. Although most plant-based foods do not contain complete proteins containing all of the essential amino acids, quinoa does. Winner.

507kcal, 34c/17f/53f

INGREDIENTS

  • 1 large skinless chicken breast (around 210g)
  • cajun seasoning
  • avocado (1/4 sliced)
  • handful of watercress
  • 150g cooked beetroot quinoa
  • 1 tablespoons of balsamic vinegar
  • 1/4 of a sliced fresh red chilli
  • pinch of garden cress
  • 1 tablespoon of crème fraîche
  • sea salt flakes and cracked black pepper

METHOD

  1. Oven-bake the chicken breast with the cajun seasoning. (CLICK HERE TO SEE HOW).
  2. Place a handful of watercress on a plate and place the beetroot quinoa on top (I purchased a pre-made pack, but feel free to cook your own – the beetroot part is optional).
  3. Add the avocado on top.
  4. Finally place the sliced chicken breast on top, and finish with the crème fraîche, sliced chilli and cress.
  5. Drizzle the balsamic vinegar on top and season with salt and pepper.

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