Blackened Chicken with Quinoa, Mango Salsa & Avocado

Blackened Chicken with Quinoa, Mango Salsa & Avocado

Serves

2–3 people
Prep time: 25 minutes
Cook time: 25 minutes

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Ingredients

Blackened Chicken

• 2 large boneless, skinless chicken breasts

• 2 tbsp olive oil

Blackening Spice Mix

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne pepper (adjust to heat preference)

• ½ tsp dried oregano

• ½ tsp ground cumin

• ½ tsp salt

• ½ tsp black pepper

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Quinoa Base

• 1 cup quinoa (white or tri-color)

• 2 cups chicken broth or water

• ½ tsp salt

• 1 tbsp olive oil

• Juice of ½ lime

• 2 tbsp fresh cilantro or parsley, chopped

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Mango Salsa

• 1 ripe mango, small dice

• ¼ cup red bell pepper, finely diced

• 1–2 tbsp red onion, minced

• 1 tbsp fresh cilantro, chopped

• Juice of ½ lime

• Salt, to taste

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Avocado Topping

• 1 ripe avocado, sliced

• 1 tsp lime juice

• Pinch of salt

• Microgreens or sprouts (optional, for garnish)

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Instructions

1. Cook the Quinoa

1. Rinse quinoa under cold water for 30 seconds.

2. In a saucepan, bring quinoa, broth, salt, and olive oil to a boil.

3. Reduce heat to low, cover, and simmer 15 minutes.

4. Remove from heat, let rest 5 minutes, then fluff with a fork.

5. Stir in lime juice and chopped herbs. Set aside warm.

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2. Prepare the Mango Salsa

1. In a bowl, combine mango, red bell pepper, red onion, and cilantro.

2. Add lime juice and salt.

3. Gently toss and refrigerate while you cook the chicken (this helps flavors meld).

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3. Season the Chicken

1. Pat chicken breasts dry.

2. Drizzle with olive oil on both sides.

3. Coat generously with the blackening spice mix, pressing it into the surface.

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4. Cook the Blackened Chicken

1. Heat a cast-iron skillet over medium-high heat until very hot.

2. Add a light drizzle of oil.

3. Place chicken in the pan and cook 5–6 minutes per side, undisturbed, until deeply charred and cooked through.

   • Internal temp should reach 165°F (74°C).

4. Remove from pan and rest for 5 minutes to keep juices in.

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5. Prep the Avocado

1. Toss avocado slices with lime juice and salt.

2. Fan slices neatly for plating.

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Assembly & Plating

1. Spoon quinoa onto the plate as a base.

2. Place chicken breast on top.

3. Add a generous scoop of mango salsa on the side.

4. Top with avocado slices and microgreens.

5. Finish with a lime wedge and a sprinkle of fresh herbs.

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Chef Tips

• Extra juicy chicken: Butterfly thick breasts before seasoning.

• More heat: Add extra cayenne or a pinch of chipotle powder.

• Grill option: Chicken works beautifully on a grill pan or outdoor grill.

• Meal prep friendly: Keeps well for 3–4 days refrigerated.