I know that things have been ridiculously quiet around here. I know that. And to be honest, some serious stuff has gone down over here that I’m just not ready to share with you today. It’s consumed all of my attention and I haven’t been able to wrap myself around anything else. And I’m sorry. I’m slowly getting my crap together and will be posting a little more regularly starting next week. I just haven’t had the time, or energy, or the will to post! ugh.
Things are quiet here, but I’m still rampin’ it up over on my fave Instagram. For now, you can keep up with me there. I’ve been sharing snippets of projects and a whole lotta shots of foods lately. Logan and I have been on a healthy kick and have been churning out delicious and healthy meals every night for the last little bit. If you know me personally, you know that my main food groups are Diet Coke and a frozen Milky Way candy bar. So this is all new! I’ve received tons of requests and messages to share the recipe for this tasty dish we had the other night.
And I deliver like Santa.
So here ya go.
Blackened Chicken with Cilantro Avocado Puree On A Bed Of Cilantro Lime Quinoa adapted from Baking with Blondie
- 2 Boneless Skinless Chicken Breasts
- ½ Teaspoon of Paprika
- ¼ Teaspoon of Salt
- ¼ Teaspoon of Pepper
- ¼ Teaspoon of Cayenne Pepper
- ¼ Teaspoon of Onion Powder
- ¼ Teaspoon of Cumin
- 1 Teaspoon of Olive Oil
- 2 Cups of Low Sodium Chicken Stock (I used broth)
- 1 Cup of Quinoa (mine was whole grain quinoa from Costco)
- Juice and Zest from Two Limes
- A Dash of Salt and Pepper
- 2 Tablespoons of Cilantro, chopped
- 2 Avocados (I used 1)
- ½ Small carton of Greek yogurt (I used 1/2 cup of plain greek)
- Teeny bit of milk to thicken sauce to desired consistency
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.
Rinse quinoa well and then drain. Add the chicken broth 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 broth 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.
Serve the sliced chicken breast on top of the quinoa. If you find the blackened seasoning too spicy, you can add a quick and easy avocado cream puree to cool it down. (I didn’t think the chicken was too spicy. I know. Me. The girl who can’t handle Big Red gum. But I still loved the puree.)
To make the puree:
Combine avocado, greek yogurt, lemon juice and a little cilantro in a mini-food processor or blender. Blend until smooth. Add milk to desired consistency.
**and lest you speculate, I am not, nor was I ever, pregnant. Except the first time. With Vita-girl.
photography: all photos by The Proper Pinwheel