Serves 2
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 Two
Limes
A Dash of Salt and Pepper
2 Tablespoons of Cilantro,
chopped
Optional sauce: 2 tablespoons Greek yogurt / 1 avocado
Combine all the dry
seasonings (in red above) 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
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.
Just place the flesh from
an avocado along with two tablespoons of Greek yogurt in a food processor and
puree until smooth.
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