Cilantro Lime Chicken with Mexican Quinoa
The whole family will just love this Mexican-inspired dish with amazing flavors from healthy and wholesome ingredients.
Servings: 4 people
Calories: 594kcal
Ingredients
For the Chicken
- 1 pound boneless and skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 2 tablespoons cilantro fresh, chopped
For the Mexican Quinoa
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1/4 cup red onion diced
- 1 cup quinoa
- 1 cup chicken broth
- 15 ounces black beans can, low-sodium, drained and rinsed
- 15 ounces diced tomatoes can, low-sodium
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 2 tablespoons cilantro fresh
- 1/2 cup avocado fresh, chopped
Instructions
For the Chicken
- Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with nonstick spray. Place the chicken onto the sheet and brush with oil.
- In a small bowl, combine the cumin, salt, red pepper, and lime zest. Lightly coat the chicken with the mixture. Bake for 15 minutes or until firm and cooked through. Sprinkle with fresh cilantro and drizzle the lime juice over top.
For the Mexican Quinoa
- In a large skillet, heat the olive oil and medium heat. Once hot, add garlic and onion and cook just until soft, about 2 minutes. Stir in the quinoa, broth, beans, tomatoes, chili powder, cumin, and salt. Bring a simmer. Cover and cook for 20 minutes or until quinoa is tender and the liquid has been absorbed. Stir in the cilantro and avocado.
- Spoon on to serving plates with the chicken on top, enjoy!
Nutrition
Serving: 1chicken breast with 1/2 cup quinoa | Calories: 594kcal | Carbohydrates: 66g | Protein: 45g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 676mg | Fiber: 13g | Sugar: 4g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8