4.09.2012

Blackened Chicken and Cilantro Lime Quinoa with Greek Yogurt Avocado Puree

QUINOA, guys. Holy cow.

I've never cooked with quinoa before. I didn't even know what the heck it was. I found this recipe via Pinterest, and thought it looked completely mouth-watering (I mean, hello cilantro!) - plus, it would us a chance to try quinoa.

I tried out this recipe this afternoon, and quinoa is the BOMB, guys. Plus, it's super-trendy right now as far as food goes. And for good reason! Apparently there's some really awesome positives to eating this stuff:
  • it's most commonly referred to as a whole grain, but is actually a seed (but prepared like a grain such as rice, barley, etc).
  • it tastes great on it's on, so little seasoning is actually needed.
  • it provides 9 essential amino acids - making it a complete protein.
  • speaking of protein, quinoa has 6 grams of protein in just 1/3 cup. It has the highest protein content compared to any other whole grain.
  • gluten-free, cholesterol-free.
  • high levels of awesomeness
  • the manchild loves eating it. A lot. 
Another new ingredient for me was Greek yogurt. It's so creamy and thick - it mixed in perfectly with the avocado and a touch of cilantro to make the puree tastefully lovely on the moist blackened chicken breast. I really enjoyed the contrast the cool sauce was with the slightly spicy dry rub on the chicken.

This dish is an absolute WIN.

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Blackened Chicken Breast and Cilantro Lime Quinoa with Greek Yogurt Avocado Puree
recipe from SarcasticCooking 

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
2 Avocados
½ Small carton of Greek yogurt
Teeny bit of milk to thicken sauce to desired consistency
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.
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.
 *to make avocado sauce, combine avocado, greek yogurt, teaspoon of lemon juice and a little cilantro in a mini-food processor. Add milk to obtain desired consistency.

 

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30 comments:

  1. This looks delicious! I just used quinoa for the first time this weekend and now I'm hooked - this is next on my list!

    We'd love for you to join our Beautify It Monday link party going on now at http://bringingbeauty.blogspot.com/2012/04/beautify-it-monday-3.html

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    1. I've linked up, thanks for the invite - and thanks for stopping by. Don't you just love that quinoa stuff? Crazy awesome.

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  2. I am all about a yummy gluten-free recipe! Can't wait to try it!

    Take care,

    Trish

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  3. This looks absolutely wonderful! I love quinoa and avocados, this sounds soooo good! I have most of the ingredients at home already, I'll have to give it a try one night this week! Thanks for sharing this recipe!

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    1. You are gonna love it! You'll have to let me know how everything goes! Thanks for stopping by, Maria! You rock!

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  4. This looks like something I would love! I have been wondering about quinoa, too. Just might have to try it now!

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    1. Most definitely. I was really scared of quinoa for a while, but after trying it in this recipe (or in any recipe at all at that point), I've been using it all over the place. Such a fun little power food!

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  5. Wow that looks amazing! I love eating quinoa so I am really excited to try this!

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    1. Me too! You're going to love it, Chrissie!

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  6. Wow. I haven't cooked with quinoa before either, but the lime, cilantro, and avocado are making my mouth water!! Seriously. Pinning this one to try! :) Thanks for sharing at oopsey daisy!

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    1. This is a perfect recipe for starting out on quinoa. You'll get hooked!

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  7. I love how the grain is just as important and intricate to the dish as the meat. I really want to get people into alternative grains like quinoa. Please share this on my foodie friday linky today. I will pin it too.

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    1. Thanks for the invite! I've linked right on up for ya.

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    2. A really beautiful recipe... I hope to see you next week. If you haven't already grab our button so you'll remember the party.

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    3. The parties I link up to are listed under "Link Parties" on the mid-top right side of my blog page. Thanks!

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  8. I'm always looking for new quinoa recipes. I can't wait to try it!

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    1. Thanks for visiting! You'll have to let me know how it goes!

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  9. I know what I will be putting on my menu next week: this recipe! It looks delicious! I found it over at Simply Living with Diane Balch.

    Have a great evening!
    Julie

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  10. You don't give instructions for the avacado sauce...?

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    1. I mentioned the ingredients for the avocado-greek yogurt puree in above the recipe, but thanks for catching that Krysty. It should be on there, at the bottom where it belongs, now. Thanks!

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  11. I have to be on the Candida Diet and this is the only recipe on your site that I am aloud to have...but it is gooooooooddddd!!! Thank you for sharing, I love your pictures, everything looks delicious :))

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  12. This was fantastic. Next time I'll just use regular yogurt for the sauce. I LOVE greek yogurt but I just found it a little thicker than needed here. Thank you so much for the recipe!

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  13. I made this a few nights ago, and it was delicious! I loved the quinoa, and especially loved the method you used to cook the chicken; I've never had chicken come out that moist and tender before! Definitely my new style of cooking chicken! I wasn't a huge fan of the avocado puree, but I'm not a big fan of greek yogurt, so that is probably why. Thanks so much for the recipe!

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  14. Thank you so much! I got such a great reaction from the husband that I had to comment and say thanks for the recipes

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  15. How many ounces or cups of greek yogurt do you use? Trying this recipe tomorrow!

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  16. I just made this - although I didn't blacken the chicken - it came out delicious. the avocado puree is truly amazing. I used Lebni yogurt instead of greek yogurt and it came out a bit thicker. My quinoa was already made and in the fridge so I threw it into some veggie broth and let it soak up. Came out delicious. Thank you!

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  17. Made this and it was very good--with just a little extra seasoning in the sauce. I added one garlic clove and about 1 tsp each of salt and pepper and it was great! What is the measurement on the greek yogurt? I just guessed and used about 1/4 cup .

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