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Cajun chicken with quinoa, avocado and orange salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Savory Cajun chicken paired with flavorful quinoa, creamy avocado, and zesty orange salad.
Ingredients:
  • 1 clove garlic, crushed
  • 20.00 gm Cajun seasoning
  • Olive oil spray
  • 6 free-range chicken thighs, fat trimmed (approx. 700g)
  • 250.00 ml white quinoa, rinsed
  • 1 large avocado, roughly chopped
  • 1 orange, zested, segmented, excess juice reserved
  • 375.00 ml baby rocket leaves
  • 62.50 ml mint leaves, roughly torn
  • 80g feta cheese, crumbled
  • 23.40 gm Dijon mustard
  • 40.00 ml chives, finely chopped
  • Lemon wedges, to serve (if desired)
Instructions:
  • Mix the garlic and Cajun seasoning in a small bowl. Lightly spray olive oil on the chicken and coat it with the seasoning mixture.
  • Preheat a lightly oiled chargrill pan or barbecue over medium-high heat. Grill the chicken for 8 to 10 minutes, turning occasionally, until fully cooked. Transfer to a plate, cover with foil, and let it rest for 5 minutes before serving.
  • While waiting, combine the quinoa and 2 cups of water in a medium saucepan. Simmer covered for 12 to 15 minutes until quinoa is tender. Drain and rinse before using.
  • Combine the cooled quinoa with the avocado, orange segments, baby rocket, mint, and feta in a large bowl, gently toss to mix.
  • Make a flavorful dressing by whisking orange zest and juice, olive oil, mustard, and chives together. Season the dressing, then drizzle it over the quinoa. Serve with the chicken and lemon wedges on the side, if preferred.

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