Blackened Chicken & Cilantro Lime Quinoa

Blackened Chicken & Lime Cilantro Qunioa | Noming thru Life

It’s been a make something new every day kind of week around here. So I’m about to plunder you with recipes and deliciousness so hold on tight, and grab a bib if you are known to drool.

1st up on the food tour is…

Blackened Chicken Breast and Cilantro Lime Quinoa

Original Recipe From Baking with Blondie.




Blackened Chicken
2 medium chicken breast, skinned and boned
1/2 teaspoon of paprika
1/4 teaspoon of cayenne
1/4 teaspoon onion powder
1/8 teaspoon cumin
Dash of ground nutmeg
1 teaspoon grapeseed oil


2 cups low sodiom chicken broth
1 cup quinoa, uncooked thoroughly rinsed
Juice of 2 Limes
A Dash of Salt and Pepper
2 Tablespoons of Cilantro, chopped


Combine paprika, cayenne, onion powder cumin and nutmeg in a small bowl. Liberally apply seasoning to both sides of the chicken breasts.

In a medium skillet over medium/high heat add grapeseed oil and heat until shimmering and can run across the pan. Add both chicken breasts to skillet and cover. Cook for seven minutes, then flip the chicken over and cook covered for an additional seven minutes or until chicken is cooked completely through.

While chicken is cooking, in a medium sauce pan add qunioa and chicken broth. Bring to a simmer over medium heat. Cover and reduce heat to low. Cook for for ten to fifteen minutes or until chicken broth has been absorbed.

Remove cooked chicken from pan and place on a cutting board to rest. Ideally, let chicken set for 10 minutes, but no less than 5 minutes before slicing. This allows for the juices to remain in the chicken opposed to running out onto your cutting board or plate.

In a large bowl add cooked quinoa, and toss with lime juice, cilantro and salt and pepper.

Serve the sliced chicken over a bed of qunioa mixture.


Oooh baby was this yummy. The quinoa reminded me of Chipote’s rice which I could probably stuff my face with all on it’s own. But the tenderness and yumminess of the chicken with the quinoa snaps anyone right out of Chipotle’s rice dream world and into a delicious real life dinner. The original recipe for this dish included a avacado puree which I opted out of because I had purchased Trader Joe’s plain Greek yogurt for my puree. Which unfortunately tasted very vanilla-y to me which I hadn’t realized until tasting the pureed avocado sauce. And I promise the yogurt was in fact plain Greek yogurt. I double and triple checked out of pure astonishment of how vanilla this plain yogurt was. Logan persevered and repeatedly told me he couldn’t taste the vanilla-ness when he ate it with the quinoa and chicken, but I refused to succumb to the wrongness that Trader Joe’s had inflicted on me.

But other than that this was delicious and for sure is going to make an appearance on our table once again!

Next Post
Tomato Mozzarella Spinach Pasta Bake
Previous Post
Tuscan Tomato Basil Cream Pasta & Roasted Garlic Bread

Leave a Comment