Monday, September 17, 2012

Blackened Chicken with Cilantro Lime Quinoa

Over some drinks and ASU football this weekend some girlfriends and I were debating our top 5 favorite things in life. Some f the things that made our lists: shopping, glitter, sweets, partying, family, working out, and all things pink. My number one was agreed upon by all; cooking. It is no secret how much I enjoy pretending to be a professional chef, but I really do love sharing my recipes and experiences with anyone who is willing to listen. 

This Sunday dinner was no exception. It is light, gluten free, yet has a little kick of heat from the blackening spices. If heat isn't your thing, I have included a recipe for an avocado cream sauce to serve alongside to cool down the palette. 

Blackened Chicken & Quinoa


  • 2 boneless skinless chicken breasts
  • 1/2 tsp. paprika
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. onion powder
  • 1/4 tsp. cumin
  • 1 tsp. olive oil
  • 2 cups low-sodium chicken broth
  • 1 cup quinoa
  • juice and zest of 2 limes
  • 2 tbsp. cilantro, chopped
  • salt and pepper to taste
Combine all of the dry seasonings in a small bowl and coat each side of both chicken breasts with the blackening spice mix. 

Heat the olive oil in a large skillet over medium/high heat. Add the chicken and cook for 7 minutes on each side with the lid on.

Meanwhile, in a medium sauce pan add the chicken broth and the quinoa and cook at a simmer for 15 minutes, until all of the liquid is absorbed, the quinoa will be light and fluffy.

After the chicken breasts have cook, let them rest for 7 minutes before slicing. 

Add the warm quinoa to a large bowl, add the lime juice, zest, cilantro, salt and pepper. Mix well to combine.

Serve the sliced chicken breast on top of the quinoa. Serve with avocado cream sauce:
in a food processor pulse 1 avocado and 2 tbsp. of greek yogurt until smooth.

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