Blackened Chicken with Quinoa Salad

So, I know four posts isn't a new recipe everyday of the week and that was the challenge that I put upon myself. But I think five new recipes in one week might be an all time high for me. And the fact that each recipe was yummy and one that I would try again sounds like success to me. I hope you enjoyed the challenge and may even challenge yourself to try some Pinterest recipes. The last two recipes are combined into one meal since they compliment one another so well. 

This was a great weeknight meal that did not take much to put together. It was full of flavor and texture and all around goodness. The original pins came be found here:  Pin #1 and Pin #2. The original recipe for the chicken can be found here. 

Blackened Chicken

2 chicken breasts, cut lengthwise into 4 thinner pieces

1/2 tsp. Paprika

1/4 tsp. kosher salt

1/4 tsp. black pepper

1/4 tsp. cayenne pepper

1/4 tsp. onion powder

1/4 tsp. cumin

1 tbsp. olive oil.

In a small bowl combine the spices. Rub spices over each side of the chicken breasts. In a medium saute pan heat olive oil and cook the chicken for about 5-6 minutes on each side or until chicken is no longer pink in the center. 

The chicken has a delicious spicy, crunchy coating that works really well with a cooling avocado garnish. For the avocado garnish, simply combine the flesh of one avocado, 3 tbsp. plain fat free greek yogurt, 1 tbsp. lemon juice, 1 tbsp. chopped cilantro, salt and pepper in a food processor and process until smooth. 

Quinoa Salad

1/2 large white onion, chopped

1 large clove of garlic, minced

1 Tbsp. olive oil

3/4 cup uncooked quinoa

1 3/4 cup low sodium chicken broth 

1 tsp. cumin

1/4 tsp. cayenne pepper

1 (15 oz.) can of low sodium black beans, drained and rinsed

1 cup frozen corn 

1/2 cup chopped fresh cilantro

In a medium saucepan, heat olive oil and add onion and garlic. Cook for about 3-4 minutes or until onions are slightly translucent. Add quinoa, broth, cumin, and cayenne pepper brining to a boil. Reduce to a simmer, cover and cook for another 18 minutes or until the broth is absorbed and quinoa fully cooked (careful not to overcook because the quinoa will burn at the bottom). Remove from heat and add black beans and corn. I served at room temperature but this would be good hot or cold too. Checkout the original recipe here.

Give it a try, you know you want to ;)