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Jenn Abadie Scioneaux
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2 Boneless Skinless Chicken Breasts
1 Teaspoon Paprika
¼ Teaspoon Salt…
¼ Teaspoon Pepper
¼ Teaspoon Cayenne Pepper
¼ Teaspoon of garlic Powder
1 Teaspoon of Olive Oil
2 Cups of Chicken Stock
1 Cup of Quinoa
Juice and Zest from one key lime
A Dash of Salt and Pepper
2 tsp Cilantro, chopped
3 Tbsp greek yogurt
Mix the dry seasonings in a small bowl. Season both sides of each chicken breast.
Add t olive oil to a skillet. Heat the olive oil over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side covered.
Avocado sauce>> Mix avocado, greek yogurt, dash of salt and pepper in blender till smooth.
Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat and simmer for ten to fifteen minutes with the lid on, until all the liquid has been absorbed.
After the chicken breasts have cooked, remove them from the pan and let them rest for six minutes before slicing them.
Toss Quinoa 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. Add avocado sauce on top. Enjoy