Blackened Chicken Breast With Cilantro Lime Quinoa Recipes

BLACKENED CHICKEN BREAST WITH CILANTRO LIME QUINOA

Steps:

• Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.
• 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.
• 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.
• 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.
• Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
• Place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.
• Serve the chicken on top of the quinoa and glob some avocado heaven on top!

BLACKENED CHICKEN BREASTS

Steps:

• Mix the seven spices (will fill a 3-inch salt shaker). Save for future use.
• Sprinkle over chicken to cover both sides.
• Heat oil in cast iron skillet for 15 minutes. I do this on low heat and turn up last few minutes.
• Place chicken in hot pan and cook till dark in color, about 4 minutes per side, till juices are clear.

CILANTRO-LIME QUINOA BOWL WITH BLACKENED TILAPIA

Steps:

• Combine paprika, onion powder, salt, black pepper, cayenne pepper, oregano, and garlic powder in a bowl. Rub about 1 tablespoon of the mixture on each side of both tilapia fillets, making sure to use up all the seasoning. Let fillets sit while preparing the quinoa, about 15 minutes.
• Combine water, quinoa, and salt in a medium saucepan. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid, 12 to 15 minutes. Remove from heat. Stir in lime zest, juice, and cilantro. Season with salt.
• Heat oil in a pan over medium-high heat. Cook tilapia fillets until fish flakes easily with a fork, 2 to 3 minutes per side.
• Arrange romaine lettuce and spinach over 2 bowls. Divide tilapia, cooked quinoa, black beans, and tomato over the bowls. Top with avocado and pepitas. Serve each portion with a lime wedge.

CAJUN BLACKENED CHICKEN WITH SUPERGREEN QUINOA

Steps:

• Heat oven to 180C/160C fan/gas 4. Rub the chicken with the Cajun seasoning until coated. Heat a heavy-based griddle pan over a medium heat and add the oil. Add the chicken and colour on both sides. Transfer the chicken to a baking tray and bake for 20-25 mins or until cooked.
• Meanwhile, boil a saucepan of water. Rinse the quinoa under cold water, then put in the pan. Cook for 15 mins, then drain in a sieve. 3 In a food processor, add nearly all the chilli, spring onions (reserve some of each to serve), the spinach, mint and coriander, and blend to a smooth purée.
• Add the purée to the quinoa and mix well. Add the remaining ingredients, except the chicken, and combine well. Season to taste. Divide the quinoa mix over 2 plates, top each with chicken and serve sprinkled with the lemon zest, sesame seeds, reserved chilli and spring onions and lime wedges, if you like.

JUICY GRILLED CHICKEN BREAST WITH CILANTRO AND LIME

Steps:

• Combine olive oil, cilantro, parsley, lime juice, garlic salt, and Cajun seasoning in a large bowl. Add chicken breasts and toss to coat. Marinate in the refrigerate for at least 2 hours, preferably overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. Baste chicken with marinade as it cooks. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).