Cajun blackened chicken with supergreen quinoa

Ingredients

• 2 chicken breasts (about 120g each)
• generous pinch of Cajun spice
• 2 tbsp olive oil
  
• 160g quinoa
  
• 1 red chilli, deseeded and sliced
• 20g spring onions
  
  , chopped
• 100g baby spinach leaves
• small pack mint
  
  , roughly chopped
• small pack coriander, roughly chopped
• 20g pomegranate seeds
• 40g edamame beans
• 30g Peppadew peppers
• 100g beetroot
  
   (not in vinegar), sliced
• 1 tbsp pumpkin seeds
• 50g feta
  
  , cut into cubes
• 80g mango, cut into chunks
• lemon zest, to serve (optional)
• sesame seeds, to serve (optional)
• lime
  
   wedges, to serve (optional)

  Method

  1. Heat oven to 180C/160C fan/gas 4. Rub the chicken with the Cajun seasoning until coated. Heat a heavy-based griddle pan over a medium heat and add the oil. Add the chicken and colour on both sides. Transfer the chicken to a baking tray and bake for 20-25 mins or until cooked.
  2. Meanwhile, boil a saucepan of water. Rinse the quinoa under cold water, then put in the pan. Cook for 15 mins, then drain in a sieve. 3 In a food processor, add nearly all the chilli, spring onions (reserve some of each to serve), the spinach, mint and coriander, and blend to a smooth purée.
  3. Add the purée to the quinoa and mix well. Add the remaining ingredients, except the chicken, and combine well. Season to taste. Divide the quinoa mix over 2 plates, top each with chicken and serve sprinkled with the lemon zest, sesame seeds, reserved chilli and spring onions and lime wedges, if you like.
  4. Source: bbcgoodfood.com