Moist and tender chicken goodness with a kick of heat, served with a quinoa salad.
Mix the salt, black pepper, garlic powder, onion powder, paprika, Cayenne pepper, dried thyme and dried oregano in a bowl to make your Cajun spice mix.
Put your chicken breasts and milk in a large bowl, cover with cling film, place in the fridge and soak the chicken overnight.
Put back in the oven and bake for 20 minutes. If they are really large chicken breasts cook them for an extra 2-3 minutes.
Put your 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 the quinoa under a running water for half a minute.
Put the soaked and rinsed quinoa in a pot, along with your stock and bring the stock to a boil.
Once the quinoa is boiling, turn the heat down low, cover the pot with a lid and simmer for 15 minutes until the quinoa has absorbed the stock. Once the quinoa is cooked, set aside and let it cool.
Once the quinoa has cooled down, add you cucumber, baby rocket, cherry tomatoes, flat leaf parsley and then mix through.
Once you have cooked the chicken and taken it out of the oven, let it rest for a minute or 2. Slice the 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 4 separate containers. Store in the fridge or freezer for a later day. Enjoy!!
The longer you soak the chicken, the more tender it will be.
Bake the chicken starting from room temperature, not when it's stone cold.
Don't be shy with the Cajun spice.
Double the ingredients for the spice blend if you want extra to keep in your pantry.
Buttermilk also works well for soaking chicken.