Cilantro Lime Quinoa Chicken Delight

$To make Cilantro Lime Quinoa Chicken, gather these ingredients: - 1 cup quinoa, thoroughly rinsed - 2 cups chicken broth (or water for a lighter option) - 2 boneless, skinless chicken breasts - 1 tablespoon extra virgin olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground pepper, to taste - Juice from 2 limes - Zest from 1 lime - 1/2 cup fresh cilantro, coarsely chopped - 1 cup cherry tomatoes, halved - 1 avocado, diced For those who like a little heat, consider adding: - 1 jalapeño, finely diced This brings a nice kick to your dish. If you prefer a milder flavor, feel free to skip it. This dish is not only tasty, but it is also healthy. Each serving offers a good balance of protein, healthy fats, and fiber. - Calories per serving: About 450 - Protein: 30g - Carbohydrates: 40g - Fat: 20g - Fiber: 10g Using chicken broth adds flavor and nutrients. Quinoa is a great source of protein and is gluten-free. Enjoy this dish knowing it fuels your body well! {{ingredient_image_2}} To start, rinse 1 cup of quinoa under cold water. This removes any bitter taste. Next, in a medium saucepan, mix the rinsed quinoa with 2 cups of chicken broth or water. Bring it to a boil. When it starts bubbling, lower the heat to a gentle simmer. Cover the pan and let it cook for about 15 minutes. You want the quinoa to be fluffy and absorb all the liquid. Once it's done, remove it from heat and fluff it with a fork. Set it aside for later. While the quinoa cooks, take 2 boneless, skinless chicken breasts. Season them well with 1 teaspoon each of ground cumin and smoked paprika. Add salt and fresh pepper to taste. Heat 1 tablespoon of extra virgin olive oil in a skillet over medium-high heat. When the oil shines, place the chicken breasts in the skillet. Cook each side for about 6-7 minutes. The chicken should get a nice, golden brown color. Make sure it cooks fully, reaching an internal temperature of 165°F (75°C). Once cooked, remove the chicken and let it rest for a few minutes. After resting, slice it into strips. In a large bowl, mix the fluffy quinoa with the juice and zest from 2 limes. Add 1/2 cup of coarsely chopped fresh cilantro. Then, toss in 1 cup of halved cherry tomatoes and 1 diced avocado. For some heat, include a finely diced jalapeño if you like. Gently mix everything together. You want to ensure all flavors blend well without squishing the avocado or tomatoes. To serve, place a generous scoop of the quinoa mix on a plate. Top it with the sliced chicken. Finish with more fresh cilantro for a colorful touch. Enjoy your meal! To get fluffy quinoa, always rinse it well. Rinsing removes bitter saponins. Use a medium saucepan and combine 1 cup of quinoa with 2 cups of chicken broth. Bring this mix to a boil, then lower the heat. Cover and let it simmer for about 15 minutes. Once done, fluff the quinoa with a fork. This gives it a light and airy texture. For the chicken, I recommend using ground cumin and smoked paprika. These spices add depth and warmth. Season the chicken breasts well with salt and pepper, too. Cook them in olive oil over medium-high heat. This method gives the chicken a nice golden crust while keeping it juicy inside. Make sure the internal temperature reaches 165°F. When you serve, arrange the quinoa mixture on a plate first. Then, slice the chicken into strips and place them on top. This adds height and makes the dish look appealing. A sprinkle of fresh cilantro on top adds color and freshness. You can also add a few cherry tomato halves for a pop of color. This makes your dish not only tasty but also visually stunning! Pro Tips Rinse the Quinoa: Always rinse quinoa thoroughly before cooking to remove its natural coating, called saponin, which can impart a bitter taste. Rest the Chicken: Let the cooked chicken rest for a few minutes before slicing. This helps retain its juices, making it more tender and flavorful. Avocado Timing: Add the diced avocado just before serving to prevent it from browning and ensure it remains fresh and vibrant in the dish. Customize the Heat: Adjust the amount of jalapeño according to your heat preference, or substitute with milder peppers if you prefer a less spicy dish. {{image_4}} If you want a vegetarian twist, swap the chicken for black beans or chickpeas. Both options add protein and fiber. Use the same spices for great flavor. You can also add extra veggies, like bell peppers or zucchini. These choices keep the dish lively and colorful. Good news! This recipe is naturally gluten-free. Just ensure you use gluten-free chicken broth if you want to keep it light. All the other ingredients, like quinoa and veggies, are gluten-free, making this dish safe for those with gluten sensitivities. To amp up the taste, consider adding different herbs. Fresh mint or parsley work well with cilantro. You can also include a splash of orange juice for a sweet twist. For spice lovers, add diced jalapeños or a pinch of cayenne pepper. These tweaks can make your dish even more exciting! To keep your cilantro lime quinoa chicken fresh, store it in an airtight container. Place the dish in the fridge within two hours of cooking. This helps prevent bacteria growth. The dish stays good for about three to four days. If you notice any strange smells or colors, it’s best to toss it out. You can freeze this dish for later use. To do this, allow it to cool completely. Then, transfer it to a freezer-safe container or bag. Be sure to remove as much air as possible. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. When reheating, make sure it is heated all the way through. You can use the microwave or stovetop. If using a microwave, cover the dish to keep moisture in. Heat it for one to two minutes, stirring halfway. On the stovetop, warm it in a skillet over medium heat. Add a splash of chicken broth or water if it seems dry. Enjoy your flavorful dish! You can tell the chicken is cooked when it reaches 165°F (75°C). Use a meat thermometer for this. The chicken should also look golden brown and feel firm. If the juices run clear, it's a good sign too. Yes, you can prepare this dish ahead of time. Cook the quinoa and chicken, then store them separately. This helps keep the chicken juicy and the quinoa fluffy. You can mix them together when you're ready to serve. If you want to change things up, you can use rice or couscous. Both options work well and will soak up the flavors. Just adjust the cooking time based on what you choose. Absolutely! Cilantro lime quinoa chicken is great for meal prep. The flavors improve when stored. Make a big batch and portion it out for easy meals during the week. Just keep the avocado separate until serving. To change the spice level, add or remove the jalapeño. For a milder taste, leave it out. If you want more heat, add extra diced jalapeño or include a pinch of cayenne pepper. Taste as you go! This blog post covers all you need for a tasty dish. We explored key ingredients, step-by-step instructions, and helpful tips. I shared variations to fit different diets. Lastly, storage info ensures your meal stays fresh. In summary, you can create a delicious meal that's easy to enjoy any time. Embrace your kitchen skills, get cooking, and make it your own!$

Cilantro Lime Quinoa Chicken Delight

A refreshing and flavorful dish featuring quinoa, chicken, and vibrant lime and cilantro.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

1 cup quinoa, thoroughly rinsed
2 cups chicken broth (or water for a lighter option)
2 pieces boneless, skinless chicken breasts
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
to taste Salt and freshly ground pepper
2 pieces Juice from limes
1 piece Zest from lime
0.5 cup fresh cilantro, coarsely chopped
1 cup cherry tomatoes, halved
1 piece avocado, diced
1 piece jalapeño, finely diced (optional)

Instructions

In a medium-sized saucepan, combine the rinsed quinoa with chicken broth. Bring the mixture to a rolling boil, then lower the heat to a gentle simmer. Cover the saucepan and let it cook for approximately 15 minutes or until the quinoa is fluffy and all liquid has been absorbed. Once cooked, remove from heat and fluff the quinoa with a fork before setting it aside.
Meanwhile, heat the olive oil in a skillet over medium-high heat. Take the chicken breasts and season them liberally with cumin, smoked paprika, salt, and freshly ground pepper.
Place the seasoned chicken breasts into the heated skillet. Cook each side for about 6-7 minutes until the chicken is golden brown and fully cooked through, reaching an internal temperature of 165°F (75°C).
Once the chicken is perfectly cooked, remove it from the skillet and allow it to rest for a few minutes. After resting, slice the chicken into attractive strips.
In a large mixing bowl, combine the fluffy quinoa, fresh lime juice, lime zest, coarsely chopped cilantro, halved cherry tomatoes, and diced avocado. For those daring a flavor boost, include the diced jalapeño. Gently toss all the ingredients together to ensure they are well mixed while preserving the integrity of the avocado and tomatoes.
To serve, place a generous portion of the quinoa mixture on a plate and elegantly arrange the sliced chicken on top. Garnish with additional fresh cilantro for a vibrant finish and a pop of color.

Notes

For added heat, include diced jalapeño.

Keyword chicken, cilantro, healthy, lime, quinoa