Blackened Chicken Quinoa Salad Pineapple Mango Avocado

If you want to add more gluten free and dairy free recipes to your repertoire, Blackened Chicken Quinoa Salad Pineapple Mango Avocado might be a recipe you should try. This recipe makes 4 servings with 537 calories, 33g of protein, and 19g of fat each. For $3.04 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. Only a few people really liked this main course. This recipe from Gather for Bread has 7 fans. Head to the store and pick up extra virgin olive oil, oregano, lime, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 85%, this dish is excellent. Similar recipes include Mango Avocado Quinoa Chicken Salad for #ChooseDreams #WeekdaySupper, Glowing Citrus, Avocado, Quinoa, and Blackened Salmon Salad, and Blackened Salmon with Avocado Mango Salsa.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsBring 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.

 

Step by step:

1. 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.

2. 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.

3. 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.

4. Place chicken in hot skillet.

5. 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.

6. Serve quinoa with avocado, pineapple, and mango on individual plates.

7. Drizzle with dressing. Arrange blackened chicken on top.

Nutrition Information:

covered percent of daily need