My sister introduced this little plate of heaven to me while I was visiting her in Iowa. It was so good and I seriously was licking the avocado cream sauce out of the bowl. I know, it was not a pretty sight but it was SO GOOD!
However, when I have made this it has never tasted as good. My chicken is always a bit drier and the quinoa harder but whatever, it still is good. It did taste very good when I made it last. Maybe it’s because my boyfriend cooked the chicken and not me. There’s my problem! I need to cook chicken better. Or have someone in the kitchen with me!
There’s no really set recipe or measurements but I’m going to try my best.
- 1 cup quinoa
- 2 chicken breasts
- 1 lime
- some cilantro
- 1/4-1/2 avocado
- Plain greek yogurt
- lemon pepper
- cayenne pepper
- black pepper
- Cajun seasoning
Make your quinoa in a pot. It has to sit for about 15 minutes after it boils so that’s when the chicken can get going. After it’s done boiling and ready to simmer, I squeeze in one lime and add in about ½ tablespoon of chopped cilantro. Put however much in you’d like! Once quinoa is all set up to simmer, cut up chicken in strips or however you want. Using a cast iron skillet put in a healthy fat that you choose. I used coconut oil, and then put in my chicken. I pour in a bit of seasonings and mush around. I like spicy so I put on some cayenne, Cajun, pepper, a little salt.
For the avocado cream sauce use as much as you need. You can always make more the next day. I just mash up one part avocado and put in about the same amount of plain greek yogurt. Usually I only mash about ¼ of an avocado but I usually only make for me. About a 1:1 of avocado and yogurt. Maybe a little more avocado, if anything. I sprinkle in a little bit of lemon pepper and its delish!
Once the chicken and quinoa are done, add to your plate. Bed of quinoa with chicken and a good plop of cream sauce on top. Mm! Hopefully, you’ll enjoy a yummy side of veggies. In the picture, I also had roasted zucchini and some sweet potatoes. Enjoy!