Categories: Meals

Ingredients

• For Quinoa:
• 2 cups chicken broth
• 1 cup quinoa, rinsed and drained
• 1/2 cup chopped green onion
• 1 1/2 tsp lemon juice
• 1/4 tsp salt
• For Blackened Chicken:
• 1 tsp cumin
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp black pepper
• 1/2 tsp sea salt
• 1/4 tsp cayenne
• 4 chicken breasts
• 1 1/2 tsp vegetable oil
• For Avocado Cream Sauce:
• 1/2 avocado, peeled and pitted
• 1/2 cup water
• 1/4 cup Greek yogurt
• 1 1/2 tsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp salt

Directions

1. Make Quinoa: Bring broth to a boil in a saucepan. Stir in quinoa and return to a boil. Reduce heat to low and simmer, covered, until quinoa is tender and broth has been absorbed, about 20 minutes. Remove from heat and keep covered.

2. Just before serving, stir in green onion, lemon juice and salt.

3. Make Chicken: While quinoa cooks, stir together cumin, onion powder, paprika, black pepper, sea salt and cayenne in a small bowl. Pat chicken dry with paper towels, then rub spice mixture over both sides of each breast.

4. Heat oil in a large nonstick skillet (with a lid) over medium-high heat. Add chicken to skillet, cover, then reduce heat to medium. Cook 4 minutes. Turn chicken over and continue to cook, covered, 2-3 minutes more, or until cooked through. Transfer chicken to a plate, cover loosely with foil, and let rest 5 minutes.

5. Make Avocado Cream Sauce: Meanwhile, blend avocado, water, yogurt, lemon juice, garlic powder, and salt in a food processor or blender until smooth.

6. Serve each chicken breast with a scant cup of quinoa and 1/4 cup avocado sauce.

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