Blackened Chicken And Cilantro Lime Quinoa



Ingredients

  • 2 boneless, skinless chicken breasts (Approx. 1 lb.)
  • 1 tablespoon cinnamon chipotle rub
  • 1 teaspoon vegetable oil
  • 2 cups low-sodium chicken stock
  • 1 cup quinoa
  • 1 lime, juice and zest of dash of salt and pepper
  • 2 tablespoon cilantro, chopped
    Avocado Cream Sauce
  • 1 avocado
  • 2 tablespoons plain, Chobani Non-Fat Greek yogurt
  

Nutrition

  • Amount: 1 serving (+Avocado Cream Sauce)
  • Calories: 300 (360)
  • Fat (g): 7 (12)
  • Sat. Fat (g): 1 (1.5)
  • Carb (g): 28 (31)
  • Fiber (g): 3 (6)
  • Protein (g): 31 (32)
  • Gluten free

More

Directions

  • Prepare quinoa by package directions, except substitute chicken stock for water.
  • In a bowl, season both sides of each chicken breast with the McCormick seasoning.
  • Add a teaspoon of oil to a large pan or skillet and heat for a minute. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
  • After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing.
  • Add the warm quinoa to a large bowl. Stir in the lime zest, lime juice, salt, pepper, and chopped cilantro.
  • Blend the avocado and Greek yogurt until smooth.
  • Serve the sliced chicken breast on top of the quinoa. Drizzle with avocado cream.

Cooking Tip

This recipe would be great for batch cooking if you double the ingredients for everything except the cream sauce. After dinner, portion the rest of the food in Tupperware containers for on-the-go lunches and dinners. If uneaten after 3 days, store in the freezer for when you might need an easy 2-minute microwave meal!

Performance Fact

Aside from being a great source of protein and more specifically branched chain amino acids (for muscle repair and synthesis), chicken is a good source of all the B vitamins along with selenium, zinc, copper, phosphorus and magnesium. Quinoa is great source of fiber and is one of the highest protein grains. Avocado is high in monounsaturated fatty acids that reduce inflammation.