Blackened Chicken with Cilantro-lime Quinoa and Avocado Yogurt Sauce

Made this the other night for dinner, it was pretty dang tasty. I used a grill, you could probably use the grill as well. I also ended up doubling the dry rub. I didn't think it was enough. i.e. (I got a little crazy and put basically all of it on one side without realizing it was supposed to be on both oooops.) honestly though, I think it was just fine :) 

Also, if you like it saucy, i'd double up on the avocados and yogurt. Ryan and I like sauce and we had left overs, we didn't have quite enough sauce for both our lunch leftovers. 

I enjoyed it because it is SUPER easy and fast! Enjoy!

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Sarcastic Cooking

Recipe type: Entree

Serves: 2-4

Ingredients

• 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
• Avocado 
• Greek Yogurt and/or Sour Cream (see below)

Instructions

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 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.
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.
7. Just place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth. I used 2 tbsp of yogurt and 2 tbsp of sour cream, I liked the consistency better this way and thought it would have better flavor.