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Healthy Recipes | Cilantro Lime Chicken with Mexican Quinoa

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By now, we all know quinoa is a multi-talented superfood. This healthy grain is a star in everything from breakfast bowls to salmon cakes. Of course, while quinoa is now a staple ingredient in tons of different meals from breakfast to dessert, many of us Day-1 quinoa fans first fell in love with the grain as a rice substitute.

Whether it’s a side or a main ingredient, a zesty rice is an important part of any Mexican meal. As usual, quinoa is an excellent substitute for your favorite spicy rice mixes. I’ve started whipping up an easy and tasty batch of this Mexican quinoa with every meal that would usually send me reaching for a box of pre-packaged Spanish rice. Not only do I get to swap rice for all the health benefits of quinoa, but I can also cut back on tons of added sodium. It’s a win-win!

Of course, cilantro can be a pretty polarizing flavor. If you’re not a cilantro fan, no worries. The cilantro doesn’t bake with the chicken in this recipe, we just sprinkle it on top after. If cilantro isn’t your thing, feel free to just leave it off and enjoy a zesty lime chicken, sans cilantro.

Cilantro Lime Chicken with Mexican Quinoa

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 Servings
Calories: 594

Ingredients:

For the Chicken:
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 1 pound boneless and skinless chicken breast
  • 1 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Kosher salt

For the Mexican Quinoa:
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Kosher salt
  • 2 tablespoons fresh cilantro
  • 1/2 cup fresh avocado, chopped
  • 1 (15 ounce) can low sodium black beans, drained and rinsed
  • 1 (15 ounce) can low sodium diced tomatoes
  • 1 tablespoon chili powder
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 cup red onion, diced
  • 1 cup quinoa
  • 1 cup chicken broth

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Instructions:

For the Chicken:
  1. 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.
  2. 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:
  1. 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 power, cumin, and salt. Bring a simmer. Cover and cook for 20 minutes or until quinoa is tender and the liquid as been absorbed. Stir in the cilantro and avocado.
  2. Spoon on to serving plates with the chicken on top, enjoy!




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