Blacked Chicken and Cilantro Lime Quinoa

I first had this deliciousness a few years ago when someone brought us this meal after our daughter was born. We are still making it 3.5 years later and we enjoy it every time. The original recipe comes from www.sarcasticcooking.com  I, of course, tripled it so that we have enough for everyone and leftovers!

Ingredients

6 boneless, skinless chicken breasts

1 Tbsp paprika

1/2 Tbsp salt

1/2 Tbsp pepper

2 tsp cayenne pepper

1/2 Tbsp onion powder

1/2 Tbsp cumin

olive oil

2 cups low sodium chicken stock and 2 cups water

2 cups quinoa

Juice and zest from one lime (if I don't have this on hand, I skip it and it is still good)

cilantro, salt, and pepper to taste

One avocado

2 Tbsp plain Greek yogurt

Instructions

1.  Pat chicken dry.

2. Combine all the dry seasonings in a small bowl. Mix them together and season both sides of each chicken breast. 

3. Add enough olive oil to thinly coat bottom of your pan. Heat about a minute over med/high heat. Add chicken breasts to the pan. Cook about 7 minutes on each side with the lid on.

4. Meanwhile, add chicken stock, water, and quinoa to a pot. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for 15 minutes with lid on, or until all the stock has been absorbed. (Following package directions would suit you well here.)

5. When chicken is cooked through, remove from the pan and let them rest 7 minutes on a paper towel lined plate and tented with foil. Slice chicken.

6. Add the warm quinoa to a large bowl. Toss in lime zest, lime juice, salt, pepper, and cilantro. Mix to combine.

7. Serve sliced chicken breast on top of quinoa. Top with avocado cream sauce (to make, place flesh of one avocado and Greek yogurt in the blender or food processor and puree until smooth).

Note: I used a grain blend that had red quinoa, amaranth and brown rice. You could use regular quinoa or rice pilaf (white or brown). I have used all to great success depending on how I feel any given day and what I have on hand. :)