Ingredients

The following ingredients have 4 Servings
  • 2 cups chicken broth
  • 1 cup quinoa
  • 1 lime
  • 1 Tbsp extra virgin olive oil
  • 1 Tablespoon red wine vinegar
  • 1 lb. boneless chicken breasts (cut into 4 filets)
  • 1 1/2 tsp olive oil
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp oregano
  • 1/4 tsp cumin
  • 1 mango (diced)
  • 1 cup fresh pineapple chunks
  • 1 avocado (diced)

Instruction

  • Bring chicken broth and quinoa to a boil. Then turn down to a simmer and simmer for about 15 minutes or until quinoa is tender but still chewy.
  • Mix together lime juice (from 1 lime), olive oil, red wine vinegar. Set aside.
  • Meanwhile, heat 1 1/2 teaspoons olive oil in a skillet over medium-high heat. Mix together paprika, onion powder, salt, pepper, and cumin in a small bowl. Pat chicken dry with paper towel. This helps the spice mixture to stick better. Dip chicken in spice mixture. Flip. Repeat. Place chicken in hot skillet.
  • Let chicken cook for about 3 minutes (depends on thickness). Flip over and cook for additional 3 minutes. My best method for checking if it's fully cooked is the good ole thermometer.
  • Serve quinoa with avocado, pineapple, and mango on individual plates. Drizzle with dressing. Arrange blackened chicken on top.