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CLASSIC BOX ONLY Cajun Spiced Chicken

CLASSIC BOX ONLY Cajun Spiced Chicken

with Quinoa, Sweetcorn and Avocado

Recipe Development TeamUpdated on November 03, 2025

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Get 50% off your first box & free treats for 2 months!

Calories

:

383 kcal

Protein

:

14.9g protein

Total

:

30 minutes

Difficulty

:

Medium

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

120 grams

Quinoa

1 pot(s)

Cajun Spice Mix

1 grams

Coriander

326 grams

Sweetcorn

1 unit(s)

Avocado

1 carton(s)

Black Beans

280 grams

Chicken Mini Fillets

1 unit(s)

Lime

1 sachet(s)

Vegetable Stock Powder

1 unit(s)

Red Onion

Not included in your delivery

20000 milliliter(s)

Water

Nutritional information

Energy (kJ)1602 kJ

Energy (kcal)383 kcal

Fat18.5 g

of which saturates4 g

Carbohydrate31.4 g

of which sugars12.7 g

Dietary Fibre13.6 g

Protein14.9 g

Salt1.2 g

Potassium73.8 mg

Calcium16.1 mg

Iron0.2 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

-Boil the water in a saucepan over high heat (see ingredients list for amount) and stir in the veggie stock.

- Add the quinoa, stir well and cover with a lid. Lower the heat to medium and cook until the stock has been absorbed, 10-12 mins.

- Remove from the heat and leave the quinoa to finish cooking in its own steam, another 10 mins.

2

-Sprinkle half the cajun spice over the chicken( be careful it's hot!)

- Season with salt and drizzle on a splash of oil.

- Rub the flavours into the chicken.

- Wash your hands after handling raw chicken.

3

Meanwhile, halve, peel and slice the red onion.
- Roughly chop the coriander
- Halve the avocado, remove and discard the skin and stone. Chop into small chunks and pop into a large bowl.
- Zest and halve the lime. Add the zest to avocado. Squeeze on half the lime juice and stir together gently.

4

-Heat a frying pan over medium-high heat.

-When the pan is hot, add the chicken pieces and brown, 2 mins each side.

- Add the red onion, lower the heat to medium and cook until the chicken is no longer pink in the middle and the onions are soft, 8-10 mins. Turn every couple of minutes.

5

Meanwhile, drain and rinse the sweetcorn and black beans.
- Add to the avocado and lime in the bowl.
- Stir together gently and season with salt and pepper and a splash of olive oil.

6

When the quinoa is cooked add it to the avocado and bean mix. Stir together gently.

Taste and season with salt and pepper.

Share between your bowls.

Top with the cooked chicken and onions.

Finish with a sprinkle of coriander and a wedge of lime.

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