About 80% of my meals include chicken, so I try to add variety with different recipes I find on the internet.
A few years ago, I ran across this recipe on Pinterest, and it has been a staple around the house. There are several recipes out there, so I’m not sure who created the original, but it is delicious!
- Prep time: 10 minutes
- Cook time: 20 minutes
- Yield: 2 servings
- 2 boneless, skinless chicken breasts (about 4 oz. each)
- 1 cup quinoa
- 2 cups reduced-sodium chicken broth
- 1 Tsp of Olive Oil
- 1 Tbsp Lime juice (I use a whole lime)
- ½ tsp paprika
- ½ tsp cumin
- ¼ tsp cayenne pepper
- ½ tsp onion powder
- ¼ tsp salt
- ½ tsp black pepper
- ¼ cup plain non-fat greek yogurt
- ½ avocado (I use whole avocado)
- Cilantro (optional)
- In a small bowl, combine all dry seasonings. Rub on both sides of chicken breasts.
- Add olive oil to a large pan and heat for one minute over medium/high heat. Add chicken breasts and cook for seven minutes on each side, with the lid on.
- After the chicken breasts are cooked, remove from pan and allow them to rest for at least five minutes before slicing.
- In a medium size sauce pan, add quinoa and chicken broth and bring to a boil. Turn heat down to low, and simmer for about 15-20 minutes, covered. When finished (all stock has been absorbed) add lime juice and salt and pepper to taste.
- Meanwhile, mix Greek yogurt and avocado in a food processor (or bowl).
- To serve, place the chicken on a bed of quinoa and drizzle the avocado sauce on top.
*When cooking the chicken, you might want to open a window – the spice mixture is very strong!
**Another option is to add diced up cilantro to your quinoa medley for a boost of flavor!
Nutrition Information: Per Serving (1 chicken breast, 1 cup cooked quinoa, 1/8 cup of cream sauce)
- Calories: 360
- Fat: 10
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Sugars: 4g
- Sodium: 444 mg
- Vitamin A: 16%
- Vitamin C: 11%
- Calcium: 6%
- Iron: 13%