I made this dish over the weekend as we had some friends coming to dinner. It was delicious, although I found the chicken on its own was too spicy for me.
It is pretty simple to make & really doesn’t take very long, so a perfect gourmet meal to make but with minimal work!
Quinoa is a great little grain, if you haven’t tried it, give it a go! I buy mine at Costco as I find that it is the best value for money, & it is prewashed! You can also cook quinoa in a rice cooker, that will be my next experiment – I will keep you posted!
This dish serves 2-3 (depending on the size of your chicken breasts)
- 2 Chicken Breasts – boneless & skinless
- 1/2 tsp Paprika
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Onion Powder
- 1/4 tsp Cumin
- 1 tsp Olive Oil
- 2 cups Low Sodium Chicken Stock (check gluten-free if needed)
- 1 cup Quinoa
- 2 Limes – juice & zest
- Pinch Salt & Pepper
- 2 tbsp Cilantro – chopped
Combine all the dry seasonings in a small bowl, mix them together & season both sides of the chicken
Either brush the chicken with olive oil & grill it, or, add the olive oil to a large pan or skillet. Heat for a minute over a medium-high heat, add the chicken & cook for 7 minutes each side with the lid on
Add chicken stock & quinoa to a medium saucepan, bring to a simmer over medium-low heat, reduce the heat to low & simmer for 10-15 minutes with the lid on, until all the liquid has been absorbed
Once the chicken is cooked, remove them from the pan & allow them to rest for 5 minutes before slicing
Add the warm quinoa to a bowl, & mix to combine with the lime zest, lime juice, salt, pepper & cilantro
Serve the sliced chicken on top of the quinoa with an avacado cream sauce on top.
To make the avacado sauce, place the flesh of 1 avacado along with 2 tbsp greek yoghurt in a food processor or blender & process until smooth