Blackened Chicken and Avocado Quinoa
Author: Gabe Sanders-Vicki Doe Fitness
Ingredients
Chicken
- 2 chicken breast (6-8 ounces each)
- Blackened Seasoning
- Olive oil
Quinoa
- 1 c uncooked quinoa
- 2 c chicken broth
- 1 can garbanzo beans, drained
- ¼ c diced red onion
- 2 roma tomatoes
- 2 TBSP chopped cilantro
- ½c corn, optional
Quinoa Dressing
- Juice of one lime
- 2-3 Tbsp olive oil
- 1-2 Tbsp honey, to taste
- Salt and Pepper, to taste
Avocado Cream Sauce
- ½ avocado
- ¼ c plain, non-fat Greek yogurt
- ½ tsp garlic powder
Instructions
- Trim fat from chicken breasts. Place in large plastic Ziploc bag, sprinkle with blackened seasoning and drizzle with olive oil. Zip bag and massage until chicken is evenly coated. Marinate chicken ½ -1 hour.
- Bring chicken broth to a boil. Add quinoa, turn heat to low, and let simmer, covered, 15-20 minutes or until all liquid is absorbed. While quinoa is simmering, whisk dressing ingredients in small bowl until combined. After quinoa is cooked, over low heat, add garbanzo beans, red onion, tomato, cilantro, and corn. Stir until combined.
- Cover and keep warm until chicken is prepared.
- For the avocado cream sauce, combine avocado, non-fat Greek yogurt, and garlic powder in a blender or food processor until smooth. Refrigerate.
- After chicken has marinated ½ to 1 hour, grill until internal temperature has reached 180°F. Right before serving, toss quinoa with dressing until evenly coated.
- Top chicken with cream sauce and serve on bed of quinoa.
Notes
per serving: 1 Calories: 1036 Fat: 37g Unsat Fat: 28g Sat Fat: 5.5g Trans Fat:0g
Fiber: 14g Protein: 57g Sugar: 27g Carbs: 126g Choles: 73.5 g Sodium:1155mg
Photo by Erica Sanders
Fiber: 14g Protein: 57g Sugar: 27g Carbs: 126g Choles: 73.5 g Sodium:1155mg
Photo by Erica Sanders
Nutrition Information
Serving size: 2 Calories: 2071 Fat: 74g Saturated fat: 11g Unsaturated fat: 56g Trans fat: 0g Carbohydrates: 252g Sugar: 54g Sodium: 2309mg Fiber: 27g Protein: 113g Cholesterol: 147mg