Blackened Chicken with Cilantro Lime Quinoa

Dinner last night was blackened chicken with cilantro lime quinoa (another Pinterest find).  It was pretty stinking tasty, although I will make some changes when I make it again.  For one, the chicken breast we had to use was very, very thick (this makes it somewhat difficult to blacken, and not char, and get it thoroughly cooked).  So, I would definitely recommend using chicken breast that is fairly flat.  Also, the original recipe calls for a whole lot of lime.  It was good, but probably half the amount would be sufficient.  The recipe additionally calls for a lot of quinoa.  Now, I have a great way to use the leftovers, but probably half the quinoa would be enough for one meal.  I'd also recommend making more of the spice mixture to rub on the chicken, at least if you like it hot.  Here it is with some oven-roasted asparagus on the side:

Blackened Chicken with Cilantro Lime Quinoa

(My modified recipe.  Click the "original recipe" link above, if you want that) 

For the chicken:

4 Chicken breasts (not too thick)

1-2 tsp Paprika

1/2-1 tsp Salt

1/2-1 tsp Ground black pepper

1/2-1 tsp Cayenne pepper 

1/2-1 tsp Onion powder

1/2-1 tsp Cumin

2-4 TBSP EVOO

Combine all the dry seasonings together in a small bowl.  Mix them together and season both sides of the chicken breasts.  Add EVOO to a large pan or skillet.  Heat for a minute over medium-high heat.  Add the chicken breasts to the pan and cook for about 7 minutes (each side) with the lid on.  Once the chicken breasts are thoroughly cooked, remove from pan and let rest for 7 minutes before slicing them (slicing is optional).    

For the quinoa:

2 c Low-sodium chicken stock

1 c Quinoa

1 Lime (juice and zest)

Dash of salt & pepper

2 TBSP of cilantro, chopped 

Add the chicken stock and quinoa to a medium saucepan.  Bring to a simmer over medium-low heat.  Reduce heat to low and simmer with the lid on for 10-15 minutes (or until all the stock is absorbed).  Stir occasionally to prevent quinoa from sticking to bottom of pan.  Remove from heat and add lime juice and zest, salt and pepper, and cilantro.  Mix to combine. 

This should make 4 servings!