4 small chicken breast fillets, trimmed of all visible fat
1-2 tablespoons hot Cajun seasoning
¾ cup white quinoa
1¾ cups salt reduced chicken stock
¼ cup chopped dried apricots
1 tablespoon currants
1 small red onion, thinly sliced
2 tablespoons chopped fresh parsley
Minted Yogurt, to serve (see below)
Preheat oven to 200C (180C fan forced). Line a baking tray with baking paper. Coat the chicken breast fillets in the Cajun seasoning then spray with oil. Bake in the oven for 20-25 min or until cooked through.
Meanwhile, place the quinoa and chicken stock into saucepan and bring to the boil. Reduce heat to low and simmer, covered for 10 min. Add the apricots and currants and cook, covered for a further 2-5 min or until all liquid has evaporated. Transfer to a bowl.
Add onion and parsley to quinoa and toss to combine. Season with pepper. Serve chicken with quinoa. Garnish with sliced lime, mint sprigs. Serve with Minted Yogurt.
Combine ¾ cup low fat yogurt with 2 tablespoons chopped mint, a pinch sugar and a squeeze of lemon juice. Mix well.