Cilantro Lime Quinoa Chicken

$- 1 cup quinoa, rinsed - 2 boneless, skinless chicken breasts - 1/2 cup fresh cilantro, chopped Quinoa is a great grain. It cooks well and is full of protein. Chicken provides flavor and is easy to cook. Cilantro adds a fresh taste that makes this dish special. - 2 cups chicken broth (or water) - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - Juice of 2 limes - Zest of 1 lime - 1 cup cherry tomatoes, halved Chicken broth gives the quinoa a rich flavor. Olive oil keeps the chicken moist. Cumin and paprika add warmth to the dish. Lime juice and zest brighten the meal, while tomatoes add a splash of color. - 1 jalapeño, diced (for heat) - 1 avocado, diced You can add jalapeño for some heat, if you like spice. Avocado adds creaminess and balances the flavors. You can mix and match these ingredients to fit your taste. {{ingredient_image_1}} First, rinse the quinoa in cold water. This helps remove any bitter taste. Pour 1 cup of rinsed quinoa into a medium saucepan. Add 2 cups of chicken broth or water. Bring it to a boil. Once it starts boiling, lower the heat. Cover the pot and let it simmer for about 15 minutes. The quinoa will absorb all the liquid. After 15 minutes, fluff it gently with a fork. Set it aside while you cook the chicken. While the quinoa cooks, take the chicken breasts. Season both sides with cumin, paprika, salt, and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once the oil is hot, add the chicken breasts. Cook them for about 6-7 minutes on each side. You want them golden brown and cooked through. Use a meat thermometer to check if the internal temperature reaches 165°F. When done, remove the chicken from the skillet. Let it rest for a few minutes before slicing it into strips. In a large mixing bowl, mix the cooked quinoa with the juice and zest of 2 limes. Add 1/2 cup of chopped cilantro, 1 cup of halved cherry tomatoes, and 1 diced avocado. If you like spice, toss in a diced jalapeño. Gently stir everything together to combine. Serve the quinoa mixture on a plate and top it with the sliced chicken. Add more cilantro on top if you wish for extra flavor. To get the best quinoa, stick to the right water ratio. Use 2 cups of chicken broth or water for every 1 cup of quinoa. This helps the quinoa cook evenly and absorb flavors well. After cooking, you need to fluff it. Use a fork to gently stir the quinoa. This makes it light and airy, which is perfect for mixing. Getting the chicken golden brown is key. Heat olive oil in your skillet over medium-high heat. Season each breast well with cumin, paprika, salt, and pepper. Cook the chicken for 6-7 minutes on each side. This gives it that nice, crispy look. To check if it’s done, use a meat thermometer. The chicken should reach 165°F (75°C) inside. Add extra garnishes for more flavor. Fresh cilantro on top can boost the taste. You can also add lime zest for an extra zing. If you like, marinate the chicken before cooking. A simple mix of lime juice, olive oil, and spices will infuse great flavor. Let it sit for about 30 minutes for best results. Pro Tips Rinsing Quinoa: Always rinse quinoa before cooking to remove its natural coating, called saponin, which can impart a bitter taste. Resting Chicken: Let the chicken rest for a few minutes after cooking. This helps retain its juices for a more tender bite. Fresh Ingredients: Use fresh lime juice and cilantro for the best flavor. Dried herbs and bottled lime juice won’t provide the same freshness. Customize the Heat: If you prefer more heat, adjust the amount of jalapeño or add a pinch of cayenne pepper to the quinoa mixture. {{image_2}} You can swap the chicken for tofu. Tofu absorbs flavors well, making it tasty. Just cut it into cubes and sauté it like chicken. You can also use shrimp or beef. Cook shrimp until pink and tender. For beef, choose thin strips and cook until browned. Each option adds a unique twist to the dish. If you want to change the grain, try brown rice or couscous. Brown rice gives a chewy texture. Couscous cooks quickly and adds a fluffy feel. You may also blend quinoa with other grains, like farro or barley. Each grain brings its own flavor and texture. To change the flavor, add different herbs like parsley or basil. Fresh herbs brighten the dish and add depth. You can also spice it up by adding cayenne or chili powder. This will give your meal a nice kick. Experiment with flavors to find your perfect mix! To store leftovers, let the dish cool to room temperature. Then, place the quinoa and chicken in an airtight container. Make sure to keep the chicken and quinoa separate if you prefer. This helps maintain their textures. For the best containers, use glass or BPA-free plastic. These materials keep food fresh and safe. Label your containers with the date, so you know when to eat them. You can freeze quinoa and chicken. First, cool the dish completely. Pack the quinoa and chicken in freezer-safe bags or containers. Press out excess air to prevent freezer burn. When you want to enjoy it again, thaw the dish in the fridge overnight. For reheating, use the microwave or a skillet. Add a splash of water to keep it moist. You can keep leftovers in the fridge for about 3 to 4 days. If stored well, they can last up to 3 months in the freezer. Look for signs of spoilage. If the quinoa has an off smell or the chicken looks discolored, it is best to toss it. Cilantro Lime Quinoa Chicken takes about 40 minutes to make. You will need 15 minutes for prep and 25 minutes for cooking. Yes, you can make this dish ahead of time. Cook the quinoa and chicken, and then store them separately. This keeps the chicken moist. Just reheat when ready to eat. You can also mix in the veggies and lime juice right before serving. You can serve this dish with many sides. Here are some great options: - Steamed broccoli - Roasted sweet potatoes - Mixed greens salad - Fresh corn on the cob - Grilled zucchini Each of these pairs well and adds more flavor to your meal. This blog post showed you how to make Cilantro Lime Quinoa Chicken. You learned about the main ingredients like quinoa, chicken, and cilantro, plus useful cooking tips. You also explored variations with different proteins and grains. Incorporating these steps makes cooking easy and tasty. This dish is perfect for meal prep and leftovers, offering flavor and nutrition. Ready to enjoy your culinary skills?$

Cilantro Lime Quinoa Chicken

A refreshing and flavorful dish combining quinoa, chicken, and vibrant lime and cilantro.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

1 cup quinoa, rinsed
2 cups chicken broth or water
2 pieces boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon paprika
to taste salt and pepper
2 pieces limes, juiced
1 piece lime, zested
0.5 cup fresh cilantro, chopped
1 cup cherry tomatoes, halved
1 piece avocado, diced
1 piece jalapeño, diced (optional)

Instructions

In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed. Fluff with a fork and set aside.
While the quinoa cooks, heat olive oil in a skillet over medium-high heat. Season the chicken breasts with cumin, paprika, salt, and pepper.
Place the chicken in the hot skillet and cook for about 6-7 minutes on each side or until cooked through and golden brown. The internal temperature should reach 165°F (75°C).
Once the chicken is done, remove it from the skillet and let it rest for a few minutes. Slice the chicken into strips.
In a large mixing bowl, combine the cooked quinoa, lime juice, lime zest, chopped cilantro, halved cherry tomatoes, and diced avocado. If using, add the diced jalapeño for an extra kick. Toss gently to combine.
Serve the quinoa mixture on a plate and top with the sliced chicken. Garnish with additional cilantro if desired.

Notes

Add jalapeño for extra heat if desired.

Keyword chicken, cilantro, healthy, lime, quinoa