Blackened Chicken with Cliantro Lime Quinoa

I bought some quinoa a while back and have been looking for recipes to use it in. I found a recipe that called for quinoa on Sarcastic Cooking (I really like this blog. There are a ton of recipes that look really good.) The chicken from the recipe was really good. The quinoa had a little bit too much lime in it for our liking. Next time I will cut back the lime. The avocado sauce was good but it was a little bland. And I am not a fan of Greek yogurt. Next time I will use plain yogurt. But all together it was still really good.

Blackened Chicken and Cilantro Lime Quinoa

2 boneless, skinless chicken breasts
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon cumin
1 teaspoon olive oil
2 cup chicken broth
1 cup quinoa
juice and zest from 2 limes (I would recommend tasting before you add all the juice and could probably get away with juice from just 1 lime)
dash of salt
dash of pepper
2 tablespoons cilantro, chopped (I added more because we really like cilantro)

Combine all the dry seasonings in a small bowl. Mix well and then season both sides of the chicken breasts. Grill chicken.

Add the chicken broth and quinoa to a medium sauce pan. Bring to a simmer over medium heat. Reduce to low and simmer for 10-15 minutes with the lid on, until all the broth has been absorbed.

In a large bowl, combine quinoa, lime zest, lime juice, salt, pepper and cilantro. Mix to combine.

Serve the chicken on top of the quinoa.

If the blackened seasoning is too spicy, you can make an avocado cream sauce to cool it down. Place the flesh of one avocado and 2 tablespoons of Greek yogurt in a food processor and puree until smooth. (I would also recommend adding some salt to add a little more flavor.)