Sunday, January 18, 2015

Blackened Chicken with Cilantro Lime Quinoa

This was another easy weeknight dish that was easy and flavorful. We especially loved the cilantro lime quinoa!

  • 3 boneless skinless chicken breasts
  • 3/4 tsp paprika
  • ¼ rounded tsp salt
  • ¼ rounded tsp pepper
  • ¼ rounded tsp cayenne pepper
  • ¼ rounded tsp onion powder
  • ¼ rounded tsp cumin
  • 1-1/2 tsp olive oil


  • 1 cup low sodium chicken stock
  • 1/2 cup quinoa
  • Juice and zest from (1) lime
  • Dash of salt and pepper
  • 2 Tbsp cilantro, chopped

  • Topping- Guacamole or Avocado cream sauce (recipe below)

  1. Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.
  2. Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
  3. Add the chicken stock and quinoa to a medium sauce pan. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 20 minutes with the lid on, until all the stock has been absorbed.
  4. After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.
  5. Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
  6. Serve the sliced chicken breast on top of the quinoa. If you find the blackened seasoning too spicy, you can add a quick and easy avocado cream sauce to cool it down (or guacamole- yum!).
Avocado cream sauce:
Just place the flesh from an avocado along with 2 Tbsp of Greek yogurt in a food processor and puree until smooth.

Source: Adapted from Sarcastic Cooking


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