Ingredients
4
4 servings
- •2 cups reduced-sodium chicken broth
- •1 cup quinoa
- •0.5 cup chopped scallions
- •1.5 teaspoons lemon juice
- •1 teaspoon paprika
- •1 teaspoon ground cumin
- •1 teaspoon onion powder
- •1 teaspoon ground black pepper
- •0.5 teaspoon cayenne pepper
- •0.5 teaspoon sea salt
- •4 (4 ounce) skinless, boneless chicken breast halves
- •non-stick cooking spray
- •0.5 avocado
- •0.25 cup plain non-fat Greek-style yogurt
- •1.5 teaspoons lemon juice
- •0.5 teaspoon garlic powder
Instructions
- Make the quinoa: Bring chicken broth to a boil in a saucepan. Stir quinoa into the broth and bring to a boil again; reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Stir scallions and lemon juice into the quinoa.
- Prepare the chicken: Mix paprika, cumin, onion powder, black pepper, cayenne pepper, and salt together in a small bowl; rub onto chicken breasts to season completely.
- Prepare a large skillet with cooking spray and heat over medium-high heat.
- Lay chicken breasts into the hot skillet, cover skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Make the avocado cream sauce: Blend avocado, yogurt, lemon juice, and garlic powder in a food processor until smooth.
- Spread quinoa onto a serving platter. Arrange chicken breasts onto the platter. Drizzle avocado cream sauce over the chicken breasts.
Nutritional Facts
Per 4 servings
- Calories: 367
- Carbohydrate: 33g
- Fat: 10g
- Fiber: 6g
- Protein: 35g
- Sugar: 2g
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