Crispy pieces of cajun chicken paired with roasted vegetables and quinoa that is marinated in a vinaigrette with lots of mint, coriander, olives and dried dates for sweetness. All the elements of a delicious salad.
Ingredients
Cajun chicken
- 400-500g chicken breast
- 1 tsp dried oregano
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper
- Olive oil for cooking
Roasted vegetables
- 2 capsicums (sliced)
- 2 zucchinis (cut into rounds)
- 1 red onion (cut into wedges)
- Salt and pepper
- Olive oil
Quinoa salad
- 1 ½ cups cooked quinoa
- ½ cup mint (finely chopped)
- ½ cup coriander (finely chopped)
- 5 dried dates (finely chopped)
- ¼ cup pitted green olives (sliced)
- 2 Tbsp red wine vinegar
- 2 Tbsp olive oil
Method
- Preheat the oven to 200 degrees, fan bake.
- Add the capsicum, onion and zucchini to a large baking tray. Drizzle over a generous amount of olive oil and season with salt and pepper.
- Pop in the oven to roast for 30 minutes or until golden brown and starting to char in places.
- In the meantime, add the spices for the chicken into a small bowl and mix well. Sprinkle over the chicken breasts and press down to make sure it sticks.
- Heat a large pan over a medium heat and add 1-2 tablespoons of olive oil. Add the chicken breasts and cook for 6-8 minutes on each side (depending on the size of the breasts).
- While the chicken is cooking, prepare the salad. Add the quinoa to a large bowl with the mint, coriander, dates, olives, red wine vinegar and olive oil.
- Once the vegetables have cooked, add them to the salad and toss well.
- Slice the chicken breast and add to the salad.
