Quinoa Corn Salad and Blackened Chicken
Servings: 2
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
1. In a saucepan bring the quinoa and water to a boil. Reduce heat to low, cover and simmer 15 to 17 minutes.
2. In a large bowl mix the cooked quinoa, frozen corn, red onion, salt and pepper. Cover and refrigerate.
3. Season both sides of the chicken breasts with the Cajun seasoning.
4. 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.
5. Place the cooked chicken breasts on a plate and tent with foil.
6. Pull the salad from the refrigerator and divide between two plates.
7. Slice chicken breasts and place one on top of each salad.
8. Serve with lemon wedges.
2. In a large bowl mix the cooked quinoa, frozen corn, red onion, salt and pepper. Cover and refrigerate.
3. Season both sides of the chicken breasts with the Cajun seasoning.
4. 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.
5. Place the cooked chicken breasts on a plate and tent with foil.
6. Pull the salad from the refrigerator and divide between two plates.
7. Slice chicken breasts and place one on top of each salad.
8. Serve with lemon wedges.
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