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- 1 cup quinoa, rinsed - 2 cups chicken broth (or vegetable broth for a vegetarian option) - 1 lb chicken breast, boneless and skinless - 3 tablespoons olive oil - 1 bunch fresh cilantro, chopped - 2 limes, juiced and zested - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 avocado, sliced (for serving) - Optional: Cherry tomatoes or black beans for extra toppings Use fresh cilantro for the best flavor. Look for bright green leaves. When you buy limes, choose ones that feel heavy. They should be firm but have a slight give. This means they have more juice. For chicken, always check for a pinkish color and no strong odor. Rinse the quinoa well before cooking. This removes the bitter coating called saponin. If you want to make this dish vegetarian, swap chicken broth for vegetable broth. You can use chickpeas instead of chicken for protein. For a spicy kick, add jalapeños or red pepper flakes. If you don’t have cilantro, parsley works as a nice substitute. You can also try lime juice with lemon juice for a different twist. {{ingredient_image_1}} Start by rinsing 1 cup of quinoa under cold water. This step helps remove bitter flavors. Next, put the quinoa in a medium saucepan. Add 2 cups of chicken broth for great flavor. Bring this mixture to a boil over medium heat. Once it boils, lower the heat to low. Cover the pan and let it simmer for 15 to 20 minutes. The quinoa is ready when it absorbs all the liquid and looks fluffy. Use a fork to fluff it up before serving. While the quinoa cooks, take 1 pound of boneless, skinless chicken breast. Season it well with salt, pepper, ground cumin, and chili powder. Make sure to coat both sides. This step adds lots of flavor to the chicken. It will taste great when cooked. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken breast. Cook it for about 6 to 7 minutes on each side. You want it fully cooked, reaching an internal temperature of 165°F (75°C). When the chicken is done, remove it and let it rest for a few minutes. In the same skillet, lower the heat to medium. Add 2 minced cloves of garlic and sauté for about 30 seconds. Next, add the juice and zest of 2 limes, the remaining tablespoon of olive oil, and half of the chopped cilantro. Stir this mixture and let it simmer for 2 minutes. Slice the cooked chicken into strips. Add it back to the skillet along with the cooked quinoa. Toss everything together in the sauce. This step helps the chicken and quinoa soak up all the great flavors from the sauce. To serve, plate the quinoa and chicken mixture on serving plates. Top it with the rest of the chopped cilantro and sliced avocado. If you like, you can add cherry tomatoes or black beans for extra color and nutrition. Enjoy your tasty and fresh meal! To cook fluffy quinoa, start by rinsing it under cold water. This helps remove bitter outer coating. Use a medium saucepan and add one cup of rinsed quinoa and two cups of chicken broth. Bring the mixture to a boil over medium heat. Once boiling, lower the heat and cover it. Let it simmer for 15 to 20 minutes. You'll know it’s done when the liquid is absorbed. Fluff the quinoa with a fork for the best texture. Seasoning chicken is key for great flavor. First, pat the chicken breasts dry with a paper towel. Sprinkle salt and pepper on both sides. Then, add one teaspoon each of ground cumin and chili powder. This mix gives the chicken a delicious kick. Don't rush this step—let the spice blend sit for a few minutes. This allows the flavors to soak in before cooking. Fresh ingredients make this dish shine. Use fresh cilantro for a bright, herbal taste. Squeeze fresh lime juice for a zesty kick. Lime zest adds another layer of flavor that is hard to resist. When mixing garlic into the skillet, sauté it briefly to bring out its fragrance. Lastly, consider adding toppings like sliced avocado or cherry tomatoes for color and extra nutrition. Each of these fresh elements boosts the overall taste and makes the dish pop. Pro Tips Rinse the Quinoa: Rinsing the quinoa removes its natural coating called saponin, which can give a bitter taste. This step ensures a nutty flavor and fluffy texture. Let the Chicken Rest: After cooking, allow the chicken to rest for a few minutes before slicing. This helps retain its juices, making the meat more tender and flavorful. Adjust the Spice Level: Feel free to modify the chili powder amount to your desired spice level. You can also add other spices like paprika or cayenne for extra heat. Add Extra Toppings: Enhance your dish by including toppings like diced cherry tomatoes, black beans, or corn. These additions provide more color, texture, and nutrition. {{image_2}} You can easily make this dish vegetarian. Just swap the chicken for black beans or chickpeas. They add protein and a nice texture. Use vegetable broth instead of chicken broth. This keeps the flavor bright and fresh. You can still enjoy the lime and cilantro in every bite! If you want to change the protein, try shrimp or tofu. Both work great with the quinoa and sauce. Cook shrimp until they are pink and firm. For tofu, press it to remove water, then cube and sauté until golden. Each protein brings its own unique taste to the dish. To spice things up, add diced jalapeños or red pepper flakes. This gives a nice kick. For a sweet twist, add diced mango or pineapple. The sweet fruit balances the lime and cilantro. You can also drizzle some honey or agave syrup for a touch of sweetness. These fun twists make the dish even more exciting! Store leftover Cilantro Lime Quinoa Chicken in an airtight container. Place it in the fridge. It can stay fresh for 3 to 4 days. Ensure the quinoa and chicken are cooled before sealing. This helps prevent moisture build-up. To reheat, take your leftovers out of the fridge. Use a microwave-safe dish. Add a splash of water to keep it moist. Cover the dish with a microwave-safe lid or wrap. Heat in the microwave for about 1-2 minutes. Stir halfway through to ensure even heating. You can also reheat it on the stove. Just place it in a skillet over low heat. Stir often until it’s heated through. For longer storage, you can freeze Cilantro Lime Quinoa Chicken. Portion it into freezer-safe bags. Remove as much air as possible before sealing. Label the bags with the date. You can freeze it for up to 3 months. To thaw, place the bag in the fridge overnight before reheating. This keeps the flavors fresh and tasty. Yes, you can prepare this dish ahead of time. Cook the quinoa and chicken, then store them in the fridge. This dish stays tasty for up to three days in the fridge. Just reheat it when you are ready to eat. You can serve this dish with many sides. Here are some ideas: - Sliced avocado adds creaminess. - Cherry tomatoes bring a pop of color. - Black beans add protein and fiber. - A fresh green salad balances the meal. - Tortilla chips can give a crunchy texture. Yes, this recipe is gluten-free. Quinoa is a great grain option for those who avoid gluten. Ensure your broth is gluten-free too. This makes it safe for anyone with gluten sensitivities. To change the spice level, adjust the chili powder. For a milder dish, use less chili powder. If you like heat, add some cayenne pepper or diced jalapeños. Always taste as you go to find your perfect level of heat. This blog post covered key ingredients, step-by-step cooking, and useful tips. You now know how to cook fluffy quinoa, season chicken, and create a fresh sauce. There are ideas for vegetarian options and unique flavor twists too. I also shared how to store leftovers and answered common questions. Use this guide to make a tasty meal. Experiment with flavors and enjoy your cooking journey!

Cilantro Lime Quinoa Chicken

A flavorful dish combining quinoa, chicken, and a zesty cilantro lime sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups chicken broth (or vegetable broth for a vegetarian option)
  • 1 lb chicken breast, boneless and skinless
  • 3 tablespoons olive oil
  • 1 bunch fresh cilantro, chopped
  • 2 limes juiced and zested
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 avocado sliced (for serving)
  • Optional: Cherry tomatoes or black beans for extra toppings

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let simmer for 15-20 minutes until the liquid is absorbed and the quinoa is fluffy. Remove from heat and fluff with a fork.
  • While the quinoa is cooking, season the chicken breast with salt, pepper, cumin, and chili powder on both sides.
  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the skillet and let it rest for a few minutes.
  • In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant. Then, add the lime juice, lime zest, remaining tablespoon of olive oil, and half of the chopped cilantro. Stir and allow to simmer for 2 minutes.
  • Slice the cooked chicken into strips and add it back to the skillet, along with the cooked quinoa. Toss everything together until well combined, allowing the chicken and quinoa to soak up the flavorful sauce.
  • Plate the quinoa and chicken mixture onto serving plates. Top with the remaining chopped cilantro, sliced avocado, and if desired, add cherry tomatoes or black beans for added color and nutrition.

Notes

For a vegetarian option, substitute chicken with black beans.
Keyword chicken, cilantro, healthy, lime, quinoa