Best Blackened Chicken Breast With Cilantro Lime Quinoa Recipes

BLACKENED CHICKEN

Blackened Chicken image

Make and share this Blackened Chicken recipe from Food.com.

Provided by SweetsLady

Categories Chicken Breast

Time 25m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breasts
2 garlic cloves
2 teaspoons ground cumin
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon sugar
2 tablespoons Worcestershire sauce

Steps:

Rub mixture on each side of chicken breasts.
Cook over medium heat about 4 minutes per side or until chicken is cooked through.

Nutrition Facts : Calories 157.5, Fat 2.3, SaturatedFat 0.5, Cholesterol 68.4, Sodium 781.3, Carbohydrate 5.7, Fiber 1.4, Sugar 2.2, Protein 28

BLACKENED CHICKEN BREAST WITH CILANTRO LIME QUINOA

Blackened Chicken Breast With Cilantro LIme Quinoa image

Make and share this Blackened Chicken Breast With Cilantro LIme Quinoa recipe from Food.com.

Provided by lolablitz

Categories Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

2 boneless skinless chicken breasts
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon cumin
1 teaspoon olive oil
2 cups low sodium chicken broth
1 cup quinoa
juice and zest from one lime
1 dash salt and pepper
2 tablespoons cilantro, chopped
2 tablespoons nonfat Greek yogurt
1 avocado, peeled and cubed

Steps:

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 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.
Place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.
Serve the chicken on top of the quinoa and glob some avocado heaven on top!

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