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!
Author: Melanie - Gather for Bread
1Tbspextra virgin olive oil
1Tablespoonred wine vinegar
1lb.boneless chicken breastscut into 4 filets
1 1/2tspolive oil
1cupfresh pineapple chunks
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.
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.