https://www.copymethat.com/r/lUNmDsWPQ/blackened-chicken-and-cilantro-lime-quin/
42168092
zVLpRdi
lUNmDsWPQ
2024-09-17 00:23:00
Blackened Chicken and Cilantro-Lime Quinoa
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CEC_ Spring_ Summer Week 2
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon cumin
- 2 teaspoon olive oil
- 2 cups low sodium chicken stock
- 1 cup quinoa
- 1 lime, juice and zest
- salt and pepper
- 2 tablespoons cilantro, chopped
- Avocado cream sauce, optional
Steps
- Combine the first six ingredients in a small bowl. Mix well, then season both sides of each chicken breast.
- 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.**
- Add the chicken stock and quinoa to a medium saucepan. Bring to a simmer over medium/low heat.
- Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
- After the chicken breasts have fully cooked, remove them from the pan and let them rest for seven minutes before slicing them.
- In a large bowl, toss together the warm quinoa, lime zest, lime juice, chopped cilantro, and salt and pepper to taste.
- Serve the sliced chicken breast on top of the quinoa with the optional Avocado Cream Sauce.
Notes
- **If using the grill instead, skip this step and instead grill the chicken on medium heat until the chicken is cooked through and the juices run clear, about seven minutes per side
- Avocado Cream Sauce - in a food processor, puree one avocado and two tablespoons of Greek yogurt until smooth.