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

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

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

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

Avocado Topping

• 1 ripe avocado, sliced

• 1 tsp lime juice

• Pinch of salt

• Microgreens or sprouts (optional, for garnish)

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.

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).

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.

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.

5. Prep the Avocado

1. Toss avocado slices with lime juice and salt.

2. Fan slices neatly for plating.

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.

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.