Blackened Chicken Breast With Cilantro LIme Quinoa

• boneless skinless chicken breasts↗2 2
• paprika↗1⁄2 teaspoon

  1⁄2

• salt↗1⁄4 teaspoon

  1⁄4

• pepper↗1⁄4 teaspoon

  1⁄4

• cayenne pepper↗1⁄4 teaspoon

  1⁄4

• onion powder↗1⁄4 teaspoon

  1⁄4

• cumin↗1⁄4 teaspoon

  1⁄4

• olive oil↗1 teaspoon

  1

• low sodium chicken broth↗2 cups

  2

• quinoa↗1 cup

  1

• juice and zest from one lime
• dash salt and pepper1 1
• cilantro↗2 tablespoons

  2

• nonfat Greek yogurt↗2 tablespoons

  2

• avocado↗1

  peeled and cubed

Step-by-step instructions

1. 1

   Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.

6. 6

   Place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.

7. 7

   Serve the chicken on top of the quinoa and glob some avocado heaven on top!