Poulet noirci et quinoa à la coriandre et au citron vert

Ingrédients

• 2 Boneless Skinless Chicken Breasts
• 1/2 tsp Paprika
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1/4 tsp Cayenne Pepper
• 1/4 tsp Onion Powder
• 1/4 tsp ground cumin
• 1 tsp Olive Oil
• 2 Cups Low Sodium Chicken Stock
• 1 Cup Quinoa
• Juice and Zest from One Lime ((reserve 1 tsp of lime juice to use separately))
• Salt and Pepper
• 2 Tablespoons Cilantro (chopped)
• Flesh of 1 avocado
• 2 Tbsp sour cream

Préparation

1. 1

   Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast. (I cut my chicken breasts in half width wise [like you are butterflying it] and made four servings.)

2. 2

   Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.

3. 3

   Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.

4. 4

   After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for several minutes before slicing them.

5. 5

   To the quinoa: Toss in the lime zest, lime juice, salt and pepper to taste, and chopped cilantro. Mix to combine. (I would add the lime juice/zest mixture a little at a time & taste it because 1 whole lime was too much citrus for my liking.)

6. 6

   To make an avocado cream sauce: Just place the flesh from an avocado along with two tablespoons of sour cream (or greek yogurt) & 1 tsp of reserved lime juice in a food processor and puree until smooth. Season with salt & pepper & thin with water, if needed/desired.

7. 7

   Serve the sliced chicken breast on top of the quinoa & add a dollop of avocado cream sauce. Enjoy!