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Heat oven to 200C. Toss the chicken with the Cajun spice and arrange in a single layer in a roasting tin. Bake for 20 mins until the chicken is cooked. Set aside. Meanwhile, cook the quinoa in the chicken stock for 15 mins until tender, adding the apricots for final 5 mins. Drain and place into a large bowl with the chicken, toss together. While the quinoa is cooking, heat the coconut oil in a large frying pan and soften the onions and pepper for 10-15 mins. Toss the onions into the quinoa with the coriander and some seasoning, then mix well with the chicken
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Serving Size: 1 Serving (74g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 109 | ||
Calories from Fat: 3 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.5mg | 0 % | |
Potassium 586.7mg | 15 % | |
Total Carbohydrate 27.8g | 8 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 23.9g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 109
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