Some evenings I want something light yet satisfying, and this dish fits the bill. Packed with protein and bright flavors, it keeps you full without feeling heavy.
The cool, creamy avocado sauce is a lovely contrast to the spicy, blackened chicken. I ate mine quickly — I’m not always a quinoa fan, but prepared this way it’s delicious. It’s also a fast meal to assemble, which is always a plus.
4.50 from 2 ratings
Blackened Chicken & Cilantro Lime Quinoa
Created by Amber Brady
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Yields4 Servings
Ingredients
- 2 Boneless Skinless Chicken Breasts
- ½ tsp Paprika
- ¼ tsp Salt
- ¼ tsp Pepper
- ¼ tsp Cayenne Pepper
- ¼ tsp Onion Powder
- ¼ tsp Ground Cumin
- 1 tsp Olive Oil
- 2 Cups Low Sodium Chicken Stock
- 1 Cup Quinoa
- Juice and Zest from One Lime (reserve 1 tsp lime juice separately)
- Salt and Pepper
- 2 Tablespoons Cilantro, chopped
- Flesh of 1 avocado
- 2 Tbsp Sour Cream (or Greek yogurt)
Instructions
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In a small bowl, combine the paprika, salt, pepper, cayenne, onion powder and ground cumin. Mix well and rub both sides of each chicken breast with the spice blend. For smaller portions, slice each breast in half widthwise.
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Heat the olive oil in a large skillet over medium-high heat for about a minute. Add the seasoned chicken and cook, covered, about seven minutes per side, until cooked through.
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While the chicken cooks, combine the chicken stock and quinoa in a medium saucepan. Bring to a simmer over medium-low heat, then reduce to low and cook, covered, for 10–15 minutes or until the liquid is absorbed and the quinoa is tender.
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When the chicken is done, transfer to a plate and let it rest several minutes before slicing.
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Finish the quinoa by stirring in the lime zest, most of the lime juice (reserve about 1 tsp if desired), chopped cilantro, and salt and pepper to taste. Add the lime gradually and taste as you go — one lime may be too tart for some preferences.
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For the avocado cream, blend the avocado flesh with the sour cream (or Greek yogurt) and the reserved teaspoon of lime juice until smooth. Season with salt and pepper and thin with a little water if you prefer a looser sauce.
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To serve, spoon the cilantro-lime quinoa onto plates, top with sliced blackened chicken and a dollop of avocado cream. Enjoy!
Notes
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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