Wednesday, April 3, 2013

Blackened Chicken with Avocado Cream Sauce and Cilantro Lime Quinoa

  • 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
  • 1 3/4
  • 1/4 Cup Lime Juice
  •  Cups of Low Sodium Chicken Stock or Broth
  • 1 Cup of Quinoa
  • A Dash of Salt and Pepper
  • 2 Tablespoons of Cilantro, chopped
  • 1 Avocado
  • 2 Tbsp Plain Greek Yogurt
  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. OR Grill it! I recommend the grilling!
  3. Add the chicken stock/broth, lime juice, quinoa, and cilantro to your rice cooker and cook, or follow instructions on quinoa package.
  4. Serve the sliced chicken breast on top of the quinoa. Top with avocado cream sauce.

To Make Avocado Cream Sauce:
  1. Place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.

I made just a few minor tweaks to the original recipe I found for this and it was delicious! The best part was how incredibly easy it was to make!

Original recipe from Sarcastic Cooking

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