Spicy Blackened Chicken with Cilantro Lime Quinoa

Rinsing my quinoa

I have recently been reconverted to Quinoa. Despite it tasting just like a starch, it is actually more like a seed. A superfood, packed full of protein and deliciousness. I tried it last year and thought it was ok but a tiny bit bitter. I am determined to eat healthy now, and so I thought I'd give it another go. So research was in order. I discovered that you need to rinse well to remove the bitter husk that may still be surrounding some of the quinoa. Apparently the quinoa is almost free of this husk these days, rinsed well by the manufacturers. However some may remain and why risk a bitter quinoa? I take a fine mesh strainer, rinse my quinoa for a couple minutes, then let it soak for 20-30 minutes in cool water. Afterwards I rinse again until the water coming off is clear... ish. Now that I take this extra step I prefer quinoa to brown rice, which is kinda awesome seeing as how super food beats out whole grain. The other night I decided to search for a new recipe to try, and I came across Sarcastic Cooking's blog, and was immediately intrigued by the recipe for Blackened Chicken and Cilantro Lime Quinoa. So today I decided to try it out, and I wasn't disappointed! I altered the amount of quinoa, because I find that 1/2 cup uncooked quinoa is too much for 1 serving. 1/4 cup is the perfect amount for me.


Ingredients (serves 2)
2 thawed chicken breasts
1/2 tsp paprika

1/4 tsp pepper

1/4 tsp cayenne pepper

1/4 tsp onion powder

1/4 tsp cumin

1 tsp olive oil

1 cup low sodium chicken stock

1/2 cup quinoa

juice and zest from one lime

dash of pepper

1 Tablespoon chopped cilantro 

Chicken:

First off I started by defrosting my chicken the slow way. As I got rid of my microwave a few years ago I've learned how to defrost chicken in a slow but (in my opinion) far superior method.... hot water. I put my chicken breast in ziplock bags and turned on my faucet to hot hot. It takes around 30 minutes but I like that I no longer accidentally cook part of the chicken that I was trying to simply thaw... no, I am not very good at the intricacies of defrosting in a microwave.

In a small bowl I mixed up my spice rub, using all the dry spices. I am a salt free kinda gal so I do not add salt to anything that I cook or bake, so that was omitted, however Sarcastic Cooking suggested the use of 1/4 tsp salt. Then I used my fingers and rubbed the rub into the chicken breast, flipped them over and repeated. 

In a pan, heat the olive oil for one minute on med-high. Add the chicken breast and cover, cook each side for 7 minutes, then flip to the first side and cook for an additional 2 minutes, keep covered while cooking. Afterwards transfer it to a plate and allow 7-10 minutes before cutting the chicken breast. This allows The juices to keep the chicken moist, if you were to cut before allowing time to properly set it could become dry.

Quinoa:

For my chicken stock, I have found a no salt added, no msg, organic brand called GoBIO that I picked up at my local health food store 'Oliver's'. I cut the cube in half and add to 1 cup of steaming hot water and whisk it together. Set it aside to cool. This is the perfect time to get cracking on the rinsing of the quinoa. 

I have found that my little rice cooker that my sister donated to me makes the perfect quinoa. Easy, no hassle, just add the chicken broth, mix in the quinoa, place the lid and push cook. 15-20 minutes later fluffy delicious quinoa is ready. Fluff with a fork, and transfer to a serving bowl. 

LOVE my Kitchenaid!!

Take your lime, roll it around on the counter a bit with pressure from your hands to allow the juices to release. Zest the lime into a small bowl, then juice the lime into the same bowl. Any excuse to use my KitchenAid Stand Mixer makes me happy. I could have bought an easy citrus hand press, however I spent an extra couple dollars on the citrus juicer for my mixer. I LOVE it, because I LOVE my KitchenAid. Once the juice and zest are combined, whisk them together and set aside.

Grab your fresh cilantro. My Walmart actually sells a generous portion of fresh cilantro for only 77 cents! I don't use it enough, and I'm sure it will wilt in my fridge, but 77 cents? That is a STEAL! Chop it up, and toss a generous tablespoon into the quinoa, then pour the lime over top, add a dash of fresh pepper and mix up your quinoa. 

Place a portion of the quinoa onto a plate and slice up your cooled chicken breast, then place on top of the quinoa. Enjoy! It is fabulous!