Blackened Chicken with Quinoa and Avocado Cream Sauce

blackened chicken

Pinit

I love chicken, but I grow tired of eating the same ol’ chicken dishes every week.  This week, I decided to spice things up a bit, using a recipe from Stefanie at Sarcastic Cooking Blog.  I must say that it looked like a lot of work, but it was relatively simple and so delicious, Mister Spice and I savored every bite!

Recipe Ingredients

  • 2 Boneless Skinless Chicken Breasts (I used about 8 chicken breast tenders instead)
  • ½ Teaspoon of Paprika
  • ¼ Teaspoon of Salt
  • ¼ Teaspoon of Pepper
  • ¼ Teaspoon of Cayenne Pepper
  • ¼ Teaspoon of Garlic 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 One Lime
  • A Dash of Salt and Pepper
  • 2 Tablespoons of Cilantro, chopped

blackened chicken

First of all, rinse and drain one cup of quinoa and place in small saucepan, adding chicken stock.  Bring to a boil then simmer, covered, for about 15 minutes or until all liquid is absorbed.

blackened chicken

In the meantime, mix all spices and dip chicken breasts/tenders in spice mixture.

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Place chicken in a large non-stick skillet coated with about 2 tbsp of olive oil.  Make sure skillet and oil are hot.  If you have a lid for the skillet, you may wish to use it to keep the hot oil from popping.  Cook for about 3-4 minutes, then turn over and cook for another 3-4 minutes or until there is no pink.

blackened chicken

While chicken cooks, prepare avocado cream sauce by scooping out the flesh of one avocado and 2 tbsp plain Greek yogurt in a foot processor.  If you don’t have a food processor, you could just mash the mixture together well.

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By this time, the quinoa should be nearly done.  Place quinoa in a large bowl, squeeze the juice of one lime, add a dash of salt and pepper, to taste, and about 1-2 tbsp of fresh cilantro.  Mix well.

blackened chicken

When chicken is done, it should look nice and brown.

blackened chicken

I chose to shred up my chicken into bite-sized pieces and placed it on a bed of quinoa, topped with cilantro and avocado cream sauce.

blackened chicken

This meal was VERY tasty; the spiciness of the chicken was balanced out with the coolness of the cream sauce, and the flavors were amazingly well-incorporated.  As I said earlier, Mister Spice and I pretty much licked our plates clean and didn’t even leave any leftovers.  This earns 5/5 herbs!

blackened chicken

Pinit

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8 comments on “Blackened Chicken with Quinoa and Avocado Cream Sauce

  1. Num! Quinoa is one of my current food obsessions and I love the addition of blackened chicken. It has such a great, summery taste 🙂

  2. Agreed! And that avocado cream sauce…yum!

  3. I love everything about this meal!! Quinoa, avocados, greek yogurt…sounds delicious and healthy!

  4. Ooooh I love how different this recipe is and mmmmm avocado cream sauce!

  5. YUMMO! ‘Course, I’d be veganizing this, but the whole thing has me almost drooling over here. I have yet to make quinoa. I know–seems like almost every vegan is really into quinoa right now. But…for some reason, I just haven’t really gotten around to it. Your recipe is motivating me, though. Maybe I’ll create a vegan version of this. “Blackened Tofu with Quinoa and Creamy Avocado Sauce.” I’m liking this. 🙂

    • Quinoa was my project this past year…I don’t think I had ever had it (let alone cooked it) until last summer. My favorite way to fix it is the way this recipe prepares it, with chicken stock, some lime juice, salt and pepper, and fresh cilantro. And I would LOVE to try a tofu version of this!

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