Thursday, May 3, 2012

Blackened Lime Chicken with Mexican Quinoa

cinco de mayo is rapidly approaching (as in this saturday). i consider it a good excuse to not only eat mexican food but also to drink a margarita.

E and i like mexican food so much we usually have it at least once a week. enchiladas are one of my favorites (white chicken chile enchiladas, anyone?) but i also love fajitas (i'm crazy about this carne adasa marinade, it's pretty much perfection).

but i was looking for something new to do with chicken breasts the other night while simultaneously craving mexican. what's a girl to do?

enter blackened chicken and mexican quinoa. it has a spicy kick, lots of protein, and plenty of veggies. i topped it with some guacamole. it. was. awesome.

*be sure to save room for an awesome dessert i have coming up. it is legendary.*

Blackened Lime Chicken
serves 2

2 boneless skinless chicken breasts
1 tsp extra virgin olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chipotle chili powder
1/2 tsp kosher salt
1 whole lime

preheat oven to 350 degrees F.

combine garlic powder, onion powder, chipolte chili powder, and salt in a small bowl.

heat oil is cast iron skillet over medium heat. sprinkle both sides of chicken breasts with spice mixture and sear in skillet on both sides for 2-3 minutes. squeeze half of lime over chicken and transfer skillet to oven and bake until internal temperature reaches 165 degrees F.

remove from oven, squeeze other half of lime over chicken and let cool slightly before slicing and serving over mexican quinoa. top with guacamole if desired.

Mexican Quinoa
serves 4

1 cup quinoa, well rinsed
1 1/2 cups low sodium chicken stock
1 tsp extra virgin olive oil
1/2 cup chopped onion
1 tsp garlic, minced
1/2 cup shelled edamame
1/2 zucchini, chopped
1/2 cup sweet corn
1 can rotel
1 tsp cilantro, minced
juice of 1/2 lime

bring quinoa and chicken stock to a boil over medium-high heat. cover and reduce heat to low. let simmer for 15 minutes. remove from heat and keep covered for 10 minutes.

meanwhile, heat oil in skillet over medium heat. add onion and garlic and saute for 2-3 minutes until slightly tender. stir in edamame, zucchini, and corn. spread into even layer and let cook for 2-3 minutes without stirring (we want a nice brown on the veggies). stir once and spread evenly again. let sear for 2-3 more minutes. add entire can of rotel and stir well making sure to scrape all browned bits off bottom of the plan (that's where all the flavor is!) stir vegetables into cooked quinoa with cilantro and lime juice.

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