Cajun Chicken with Quinoa Salad Meal Prep

For the Cajun chicken:
Put chicken breasts and milk in a large bowl. Cover with cling film, place in the fridge and soak the chicken overnight.

Mix salt, black pepper, garlic powder, onion powder, paprika, Cayenne pepper, dried thyme and dried oregano in a bowl to make your Cajun spice mix. Set aside.

Put a baking tray in the oven and preheat to 200ºC (390ºF). It is important that you preheat the tray so that it is hot and ready for the chicken.

Transfer chicken breasts to a plate or board, then sprinkle about 1 teaspoon of the Cajun spice mix over each chicken breast. Get your hands in there and rub the spice mix all over the meat.

Take the baking tray out of the oven then carefully line with baking paper. Place chicken breasts on the hot baking tray, meaty side up. Put back in the oven and bake for 20 minutes. If they are really large chicken breasts, cook them an extra 2–3 minutes.

For the quinoa salad:
Put quinoa in a large bowl, then add enough water to soak the quinoa. Soak for a minute, then use a sieve to strain the quinoa. Rise quinoa under running water for half a minute.

Put soaked and rinsed quinoa in a pot along with stock and bring stock to a boil. Once the quinoa is boiling, turn heat down to low, cover pot with a lid, and simmer for 15 minutes until quinoa has absorbed the stock. Once quinoa is cooked, set aside and let it cool.

Once quinoa has cooled, add cucumber, baby rocket, cherry tomatoes, flat leaf parsley, and mix through.

Once chicken is done cooking, let it rest for a minute or two. You can either slice chicken, cut it into cubes, shred it with two forks or serve it however else you wish.

Serve equal portions of quinoa, chicken and avocado in separate containers. Store in the fridge or freezer for a later day. Enjoy!