I've been dying to make quinoa lately and had pretty much all of the ingredients to make this dish- although the way I prepared the quinoa was a little different than the original recipe- and my chickened didn't turn out quite as blackened as I would have hoped. It was a flavorful dish none the less. Enjoy!!
- 4 boneless skinless chicken breasts
- ½ Teaspoon of Paprika
- 1 Teaspoon of Salt
- 1 Teaspoon of Pepper
- 1 Teaspoon of Cayenne Pepper
- 1 Teaspoon of Onion Powder
- 2 Teaspoon of Olive Oil
- 2 Cups of Chicken stock
- 1 Cup of Quinoa
- Juice and Zest from Two Limes
- A Dash of Salt and Pepper
- 2 Avocados
- 1 onion diced
- 1 cup of sliced mushrooms
- 1/4 cup of white cooking wine
- 1/4 cup of plain greek yogurt
Combine stock and quinoa in a sauce pan and bring to a simmer, reduce heat cover and cook for about 15 minutes until water is absorbed.
Combine all of the dry spices and coat both sides of the chicken. Heat up 2 table spoons of olive oil in a pan, when hot add chicken and cook for about 7 minutes on each side until completely cooked. Set aside to cool.
Throw the diced onions in the same pan the chicken was cooking in and sauté for about 3 minutes until translucent, hit it with the white wine to deglaze then add in the mushrooms and cook until well coated and cooked through.
Add cooked quinoa to mushroom, onion, wine sauté and cook on low for 3 minutes to combine all of the flavors. Add 1/2 of a lime of juice.
To make the Avocado cream sauce, take the flesh of the avocados and the greek yogurt, add 1/2 lime of juice salt and pepper.
Put mushroom quinoa on plate, slice chicken and place over it. Put some avocado sauce on top and squeeze some fresh lime juice over everything to finish it off.
This was a super yummy dish and the mushrooms and wine in the quinoa gave it a really awesome flavor in contrast to the avocado cream sauce. I'll most likely make this dish, or a variation of in the future.