Dinner Tonight?

Yum doesn’t this look and sound good? Blackened Chicken with Avocado Cream Sauce + Quinoa. Anything with avocado cream sauce and I’m in!

Prep time: 10 minutes

Cook time: 30 minutes

Yield: 4 servings

Serving size: 1 chicken breast, 1 cup quinoa, 1/8 cup of cream sauce

Ingredients

  • 4 — 4 oz boneless, skinless chicken breasts
  • 1 cup quinoa
  • 2 cups reduced-sodium chicken broth
  • ½ cup scallions, chopped
  • 1 Tbsp lemon juice, divided
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • 1 tsp onion powder
  • ½ tsp sea salt
  • 1 tsp black pepper
  • ¼ cup plain non-fat Greek yogurt
  • ½ avocado
  • ½ tsp garlic powder

Instructions

  1. In a medium size sauce pan, bring the chicken broth to a boil. Add quinoa, turn heat down to low, and simmer for about 15-20 minutes, covered. When it’s finished cooking (no liquid left), stir in scallions and a 1/2 Tbsp of lemon.
  2. In a small bowl, mix paprika, cumin, cayenne pepper, onion powder, salt and pepper. Rub all over chicken breasts.
  3. Spray a large frying pan with non-stick cooking spray. Over medium-high heat, cook chicken for 7 minutes on each side, or until cooked through. Tip: cover the pan while cooking.
  4. Meanwhile, mix Greek yogurt, remaining lemon juice, garlic powder and avocado in a food processor.
  5. To serve, place the chicken on a bed of quinoa and drizzle the sauce on top.
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