I created this recipe based on some other recipes that I had read about and kind of blended them all together. I love how the flavors truly complement each other. The spicy cooled by the avocado but woken up by the lime! Such a great blend of taste bud treats!
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Ingredients
2 Boneless Skinless Chicken Breasts
½ Teaspoon of Fiesta Party Dip Mix
¼ Teaspoon of Seasoned Salt
¼ Teaspoon of Garlic Pepper
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 Seasoned Salt and Garlic Pepper
2 Tablespoons of Cilantro, chopped
Avocado
Greek Yogurt
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.
Just place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and dashes of Seasoned Salt & Garlic Pepper. Puree until smooth.
Side Notes:
- I always make extra chicken for my salad the next day.
- I could quite possibly eat the avocado sauce by itself - it is soooo yummy!
- I use my rice cooker instead of cooking quinoa on the stove top bc it is much quicker and easier.
- I also usually make extra quinoa and use the leftover quinoa in to make Super food Meatballs for the next day!
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