Looking for a delicious, warm and healthy dinner? We recently put this recipe for blackened chicken and cilantro lime quinoa to the test and loved it. It's a delicious and simple meal which is both gluten-free and low in calories.
Ingredients: (2-4 servings)
2 Boneless Skinless Chicken Breasts
½ Teaspoon of Paprika
¼ Teaspoon of Salt
¼ Teaspoon of Pepper
¼ Teaspoon of Cayenne Pepper
¼ Teaspoon of Onion Powder
¼ Teaspoon of Cumin
1 Teaspoon of Olive Oil
2 Cups of Low Sodium Chicken Stock
1 Cup of Quinoa
Juice and Zest from One Lime
A Dash of Salt and Pepper
2 Tablespoons of Cilantro, chopped
First of all, mix all the dry seasonings in a small bowl and season both sides of the chicken breasts.
Heat one teaspoon of olive oil in a large pan and add the chicken breasts when hot. Cook them for approximately seven minutes on each side with the lid on at medium heat.
Simmer the chicken stock and quinoa in a medium sauce pan at low heat for ten to fifteen minutes with the lid on. Cook until all the stock has been absorbed.
After the chicken breasts have cooked all the way through, remove them from the pan and slice them after letting them rest for a few minutes.
Add the warm quinoa to a large bowl and mix it with the lime zest, lime juice, salt and pepper, and chopped cilantro.
Serve the sliced chicken breast on top of the quinoa and add an avocado cream sauce if you find it too spicy. Simply add the flesh from an avocado and two taplespoons Greek yogurt to a food processor and puree until smooth.