Come Dine With Me - Blackened Chicken and Cilantro Lime Quinoa

Welcome to another week of Come Dine With Me. Please let me know if you end up trying any of these recipes and how they work out for you!

This weeks recipe is my new fav. I've never made quinoa before and had a hell of a time trying to find it in Muscat. For a whopping 3RO ($7) I was able to get a 2 1/2 cup bag of quinoa from the organic store.... ouch! But it was totally worth it. Another plus with this recipe is that it only takes about 30min to both prepare and cook. Super easy!

Keep in mind, I alter a lot of these recipes because I can't always find the ingredients that I need. I'm copying and pasting the recipe from Sarcastic Cooking down below but I'll also add in the few changes that I made to work with what I could find. All photos are taken by me to help with the step by step process.

Blackened Chicken and Cilantro Lime Quinoa


Prep time
Cook time
Total time
Author: 
Recipe type: Entree
Serves: 2-4
Ingredients
  • 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
  • 1 Cup of Quinoa
  • Juice and Zest from One Lime
  • A Dash of Salt and Pepper
  • 2 Tablespoons of Cilantro, chopped
Instructions
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.

























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 sauce to cool it down.


Just place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth. 

























My Alterations:

I had a hard time finding chicken stock so instead I used 2 cups of water but I added in one bouillon cube, which added a really nice taste. Also, because Ash ate the remaining greek yogurt we had, I used 2 Tbsp of feta cheese since it has a bitter taste like the yogurt. Both substitutions were excellent! One last thing, if you're looking to make more than just two breasts of chicken (say a whole pack), then I would suggest tripling both the dry mix and the avocado mix.



Enjoy!


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