I've recently developed a love of cilantro. Sure, it seems like an herb I would have developed a love for a long time ago, but it just hadn't happened. This recipe is easy, full of flavor and holy smokes is it healthy. Also, I'm not a fan of spicy food. I want to be. I really do. It just hasn't happened yet. This is a spicy combo for the chicken, plus the cilantro in the quinoa and the avocado cream sauce is a perfect pair to cool it down.
What you need:
2 boneless skinless chicken breasts
½ tsp of paprika
¼ tsp of salt
¼ tsp of pepper
¼ tsp of cayenne pepper
¼ tsp of onion powder
¼ tsp of cumin
1 tsp of olive oil
2 cups of low sodium chicken stock
1 cup of quinoa
Juice and zest from two limes
2 tbsp of chopped cilantro
¼ cup 0% greek yogurt
What you do:
Combine all the dry seasonings in a small bowl. Mix them together and 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 (rinsed) quinoa to a medium sauce pan. 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 cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.
Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
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. For the avocado cream sauce, add both avocados to processor and then add greek yogurt to taste.