Blackened Chicken with Cilantro Lime Quinoa and Avocado Cream Sauce

Today is most unfortunate because I must return to Memphis after a very eventful weekend. Does anyone want to have dinner ready for me upon my return? I would totally be okay with something simple such as this dish. You heard correct, this long titled meal is actually easy to make.

Oh and the flavors in this dish: lime, avocado, cayenne, cilantro and some creaminess brought to you by Greek yogurt. Amazing-ness. And it’s even gluten-free. Just looking out for all my friends out there ;-).

By the way, Luke pictures from my visit are on their way tomorrow!


Serves 2-3


2 boneless skinless chicken breasts

1/2 tsp paprika

1/4 tsp salt

1/4 tsp pepper

1/4 t cayenne pepper

1/4 tsp onion powder

1/4 tsp cumin

1 tsp olive oil

2 cups low sodium chicken broth

1 cup uncooked quinoa

2 limes, zested and juiced

2 Tbsp fresh cilantro, chopped

Salt and pepper

1 avocado

2 Tbsp Greek yogurt (I used Chobani 0% plain)


  1. Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.
  2. Add the teaspoon of olive oil to a medium 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.
  3. 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 for10-15 minutes with the lid on, until all the broth has been absorbed.
  4. 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.
  5. Remove the warm quinoa from the heat. Toss in the lime zest, lime juice, and chopped cilantro. Mix to combine. Add salt and pepper to taste.
  6. Place the flesh from an avocado along with two tablespoons of Greek yogurt in a small bowl and mash together until until smooth.
  7. Serve the sliced chicken breast on top of the quinoa with avocado sauce.

Source: Adapted slightly from Sarcastic Cooking.

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