Blackened Chicken and Cilantro Lime Quinoa with Avocado Cream Sauce

This is an incredibly healthy and AMAZINGLY delicious recipe! (The post seems kind of long and scary, but trust me, it's super easy and QUICK; it took me less than 45 minutes to whip this up; it's totally worth it). I found it at the Sarcastic Cooking website, and adapted it a little bit based on what I had available. It was my first attempt at making quinoa and I have to say, it's a little weird.  But I like it... I think. I know it's SUPER healthy, and it has an interesting texture that I think can be pretty versatile if I can just get creative and branch out a little.  Anyway, this particular recipe was fantastic and the chicken seasoning is incredible... I'll definitely be using it again.  Maybe for fajitas?

Blackened Chicken and Cilantro Lime Quinoa with Avocado Cream Sauce

Chicken

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 (I used WAY less than this, because cumin is a little overpowering for my taste)

2 boneless skinless chicken breasts

1 tsp olive oil (I used a little more)

Quinoa

2 C chicken stock

1 C quinoa

juice and zest from 1 lime

dash of salt and pepper

olive oil

2 tbsp cilantro, chopped (I ran out, so I used parsley instead; it was SO GOOD)

1. Combine all dry seasonings in a small bowl (I'd make a little more than it calls for because the seasoned/blackened part of the chicken is so amazing that it'd be nice to have more of it). Mix them together and season both sides of each chicken breast.

2. Add the olive oil to large skillet and heat over medium/high heat for a minute. Add chicken breasts and cook for 7 minutes on each side (I cooked them a little longer; just cut into the chicken and when it's done, quit cooking) with the lid on.

3. Remove chicken from pan and cool several minutes before slicing.

4. Put chicken stock and quinoa in medium sauce pan. Bring to a simmer over medium/low heat. Reduce to low and simmer for 10-15 minutes (until all stock has been absorbed) with the lid on.

5. Add warm quinoa to a large bowl. Toss in lime zest, lime juice, plenty of salt and pepper, and a bit of olive oil. Add cilantro (or parsley). I just tasted it until I liked the combo of salt, pepper, and olive oil. Mix to combine.

6. Lay sliced chicken breasts on top of quinoa and serve.

You can also whip up a creamy avocado sauce to cool down the spice (I didn't try this because I didn't have any avocados, but next time I definitely will). Mix flesh of an avocado with 2 tbsp Greek yogurt and drizzle on top!

I served this with a salad and yogurt.  Hope you enjoy it as much as we did!