Blackened Chicken over Quinoa Salad Pineapple Mango and Avocado

Blackened Chicken over Quinoa Salad Pineapple Mango and Avocado – Quinoa, skillet cooked chicken freshly chopped mango, avocado and pineapple with homemade vinaigrette. This healthy nutritious meal leaves you full and it’s so good for you!

Blackened Chicken over Quinoa Salad Pineapple Mango and Avocado recipe is packed with nutrition and it’s a great meal for lunch or dinner. I love the variety of flavor here. We start with a healthy serving of quinoa. Top with some freshly cooked blackened chicken and we add pizazz with mango, avocado and pineapple and a little drizzle of vinaigrette.

I created this recipe when I was in the mood to eat healthfully. You know a day after I felt like I ate too much and my pants were a little snug. Those happen every now and then. Hopefully, it’s not just me. Please tell me that I’m not the only one!

Packed with protein, whole grains and good fats it totally fit the bill for a good healthy meal.

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Dice mango and avocado. Cut up pineapple. Try not to eat too much as I did because you will need some for your recipe.

Wait, why is there a lime in this photo? I was just trying to balance out the yellow with the green. Just ignore it. You’ll need that a little later.

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.

Meanwhile, heat 1 1/2 tsp olive oil in a skillet over medium-high heat. Lean more towards high. 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 skillet.

*Note this will create a lot of smoke. Keep a towel nearby to fan the smoke detector. It loves to sing it’s praises in our house when I’m cooking something hot and delicious.

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.

Mix together lime juice, olive oil, red wine vinegar.

Serve quinoa with avocado, pineapple, and mango on individual plates. Drizzle with dressing. Arrange blackened chicken on top. Eat and enjoy!

And most importantly if you make this recipe, leave a comment and let us know. Thanks so much!

Til we meet and eat again,

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 Tools Used to make this BLACKENED CHICKEN QUINOA SALAD:
Quinoa: When it comes to quinoa there are many choices but I love that this one is organic. Feel free to look for it at your local grocery store as well!
Skillet: Great for high heat, quick cooking. This skillet is great for all sorts of cooking.
Extra Virgin Olive Oil: When it comes to Olive Oil, I can’t say I have a definite favorite as there are many good ones. Here’s the one I currently am using in my kitchen.

Blackened Chicken Quinoa Salad

Melanie - Gather for Bread

Quinoa with blackened chicken and freshly chopped mango, avocado and pineapple with homemade vinaigrette. This healthy nutritious meal leaves you full and it's so good for you!

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Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course Salad

Cuisine American

Servings 4 servings

Ingredients

  

Quinoa:

• 2 cups chicken broth
• 1 cup quinoa

Dressing:

• 1 lime
• 1 Tbsp extra virgin olive oil
• 1 Tablespoon red wine vinegar

Blackened Chicken

• 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

Fresh ingredients:

• 1 mango diced
• 1 cup fresh pineapple chunks
• 1 avocado diced

Instructions

 

• 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.

Notes

Please note: Whenever I make this dish at it home it does create some smoke. The smoke detector usually goes off. Just be cautious and never leave the stove while the chicken is cooking.

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