Lime-Cilantro Chicken with Charred Corn Quinoa
Ingredients
- 1½ poundschicken breast
- 1 cupquinoa
- 2 cupschicken broth
- 1½ cupscorn (fresh or frozen)
- 2lime
- 1red bell pepper
- ·cilantro
- 3 clovesgarlic
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
- ½ teaspooncumin
- ¼ teaspoonsmoked paprika
Prep
- 01
Dice 1 red bell pepper
- 02
Mince 3 cloves garlic
- 03
Chop a handful of cilantro
- 04
Cut 2 limes into wedges
Method
- 01
Bring chicken broth to a boil in a medium saucepan. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- 02
While quinoa cooks, heat 1½ tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, cumin, and smoked paprika on both sides. Sear for 6–7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a cutting board and tent with foil.
- 03
In the same skillet, add remaining 1½ tablespoons olive oil and corn. Cook 4–5 minutes, stirring occasionally, until corn is lightly charred. Add minced garlic and cook 1 minute more until fragrant.
- 04
Stir the charred corn and garlic into the cooked quinoa. Season with juice of 1 lime, salt, and pepper to taste.
- 05
Slice chicken and divide among plates. Serve over quinoa, garnish with cilantro and lime wedges, and drizzle with remaining lime juice.
Spice Tips
For subtle warmth, add 1/4 teaspoon cayenne pepper to the chicken seasoning. For deeper smokiness, increase smoked paprika to 1/2 teaspoon. Fresh jalapeño sliced thin and scattered on top brings bright heat.