Print Recipe
Quinoa Corn Salad and Blackened Chicken
servings: 2
total time:
recipe by: Frankie
Ingredients
- 2 boneless skinless chicken breasts (about 8oz each)
- 1/2 cup red quinoa
- 1 cup water
- 1 cup frozen corn
- 1/2 red onion, sliced thin
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
- 2 TBSP Cajun seasoning
- 2 TBSP canola oil
- 1 lemon, cut into wedges
Directions
- In a saucepan bring the quinoa and water to a boil. Reduce heat to low, cover and simmer 15 to 17 minutes.
- In a large bowl mix the cooked quinoa, frozen corn, red onion, salt and pepper. Cover and refrigerate.
- Season both sides of the chicken breasts with the Cajun seasoning.
- Heat the oil in a cast-iron pan over medium-high heat until beginning to smoke. Add the chicken to the pan and cook about 6 to 7 minutes per side or until cooked through.
- Place the cooked chicken breasts on a plate and tent with foil.
- Pull the salad from the refrigerator and divide between two plates.
- Slice chicken breasts and place one on top of each salad.
- Serve with lemon wedges.
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