Ingredients
4 — 4 oz boneless, skinless chicken breasts
1 cup quinoa
2 cups reduced-sodium chicken broth
½ cup scallions, chopped
1 Tbsp lemon juice, divided
1 tsp paprika
1 tsp cumin
½ tsp cayenne pepper
1 tsp onion powder
½ tsp sea salt
1 tsp black pepper
¼ cup plain non-fat Greek yogurt
½ avocado
½ tsp garlic powder
Instructions
1. In a medium size sauce pan, bring the chicken broth to a boil. Add quinoa, turn heat down to low and simmer for about 15-20 minutes, covered. When it’s finished cooking (no liquid left), stir in scallions and a 1/2 tbsp of lemon.
2. In a small bowl mix paprika, cumin, cayenne pepper, onion powder, salt and pepper. Rub all over chicken breasts.
3. Spray a large frying pan with non-stick cooking spray. Over medium-high heat, cook chicken for 7 minutes on each side, or until cooked through. Tip: cover the pan while cooking.
4. Meanwhile, mix Greek yogurt, remaining lemon juice, garlic powder and avocado in a food processor.
5. To serve, place the chicken on a bed of quinoa and drizzle the sauce on top.
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