Love this dinner so much. It's incredibly healthy and a great summer weeknight dinner. A bite of this with chicken, quinoa and avocado sauce is like a bite of heaven. I've made this for guests before who have been blown away by how good such a simple to prepare dinner is. Highly recommended!
Ingredients:
2 chicken breasts
blackening seasoning (see below)
2 cups chicken broth
1 cup quinoa
zest and juice of 1 lime
2 tablespoons cilantro, chopped
1 avocado, ripe
2 tablespoons plain greek yogurt
Note: You can use a store bought blackening blend or make your own. When I make blackening seasoning, I use salt, pepper, garlic powder, chili powder, cumin, onion powder, paprika, oregano, and basil.
GF* - Be sure to use a gluten free brand of chicken stock, as not all brands are naturally gluten free.
Preparation:
1. Blacken chicken.
2. Start chicken on grill. Grill 9 minutes per side, flipping once.
3. Bring chicken broth to a boil and add quinoa. Simmer over medium-low heat for 10-15 minutes until all stock as been absorbed.
4. Add lime zest and juice, and cilantro quinoa. Mix well.
5. Mash avocado and stir in greek yogurt.
6. Serve chicken on a bed of quinoa drizzled with avocado sauce.
Ingredients:
2 chicken breasts
blackening seasoning (see below)
2 cups chicken broth
1 cup quinoa
zest and juice of 1 lime
2 tablespoons cilantro, chopped
1 avocado, ripe
2 tablespoons plain greek yogurt
Note: You can use a store bought blackening blend or make your own. When I make blackening seasoning, I use salt, pepper, garlic powder, chili powder, cumin, onion powder, paprika, oregano, and basil.
GF* - Be sure to use a gluten free brand of chicken stock, as not all brands are naturally gluten free.
Preparation:
1. Blacken chicken.
2. Start chicken on grill. Grill 9 minutes per side, flipping once.
3. Bring chicken broth to a boil and add quinoa. Simmer over medium-low heat for 10-15 minutes until all stock as been absorbed.
4. Add lime zest and juice, and cilantro quinoa. Mix well.
5. Mash avocado and stir in greek yogurt.
6. Serve chicken on a bed of quinoa drizzled with avocado sauce.