2 chicken breasts (about 120g each)
generous pinch of *low FODMAP Cajun spice
2 tbsp olive oil
1 red chili, deseeded and sliced
100g baby spinach leaves
small pack mint, roughly chopped
small pack coriander, roughly chopped
30g Peppadew peppers
1 tbsp pumpkin seeds
50g feta, cut into cubes
lemon zest, to serve (optional)
sesame seeds, to serve (optional)
lime wedges, to serve (optional)
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.
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 chili, the spinach, mint and coriander, and blend to a smooth purée.
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 chili and lime wedges, if you like.
Recipe adapted from: Good Food
*Low FODMAP Cajun spice - Stir together salt, paprika, black pepper, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.